Ingredients

4 strips thick sliced bacon, cut into 1/4-inch slivers
2 medium onions, finely chopped (about 2 cups)
1/2 green bell pepper, finely chopped
2 cloves garlic, minced
2 (15-ounce) cans great northern or kidney beans, drained and rinsed in a colander
1/3 cup molasses
1/4 cup barbecue sauce
1/4 cup ketchup
3 tablespoons dark brown sugar, or to taste
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon dry mustard
1 tablespoon cider vinegar
Salt and freshly ground black pepper or smoked black pepper

Directions

In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat. Add the onion, pepper, and
garlic and cook until the vegetables are soft, about 5 minutes.

Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards,
and vinegar.

Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes,
stirring with a wooden spoon.

Alternatively, place the baked beans in a
deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt and pepper to taste.