Prep Time 10 minutes minutes
Cook Time 2 hours hours 15 minutes minutes
Total Time 2 hours hours 25 minutes minutes
Preheat the oven to 325°F/160°C, and adjust oven rack to lower-middle position.
In a skillet, cook the bacon for a few minutes until it’s partially/half cooked. Remove and drain on kitchen towels. Use the bacon grease (about 2 tablespoons) to sauté the onion and bell pepper until soft (about 5 minutes).
Add the beans, and remaining ingredients including molasses, brown sugar, ketchup, dry mustard, garlic powder, vinegar, salt, and pepper. Cook for 2 more minutes then remove from heat.
Grease a 9x13 inch casserole dish, and add the bean mixture to the dish.
Top with bacon.
Bake for about 2 hours. The sauce consistency should be similar to pancake syrup.
Remove from the oven, and let it sit for 10 minutes before serving (the sauce will thicken a little).
Canned navy beans are used in this recipe. You may also use dried navy beans, pinto beans, or kidney beans.
For extra smoky baked beans, add half a teaspoon of liquid smoke to the recipe.
Store baked beans for up to 5 days in the fridge, or freeze on the same day of cooking for up to 6 months.
Calories: 490kcal | Carbohydrates: 80g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 816mg | Potassium: 1085mg | Fiber: 23g | Sugar: 23g | Vitamin A: 105IU | Vitamin C: 15mg | Calcium: 184mg | Iron: 6mg