Bacon and Bell Pepper Baked Beans

• TB8 slices thick-cut bacon · diced
• SY1 small yellow onion · finely diced
• SR1 small red bell pepper · finely diced
• G2 cloves garlic · minced
• BB2 cans baked beans · 28-ounce
• BS1/3 cup barbecue sauce
• M1 tablespoon molasses
• DM1 tablespoon Dijon mustard
• AC1 tablespoon apple cider vinegar
• SP1 teaspoon smoked paprika
• CP1/2 teaspoon chili powder
• WS1-2 teaspoons Worcestershire sauce
• FCfreshly cracked black pepper

Préparation

1. 1

   Preheat the oven to 175°C. Cook the bacon in a pan until mostly crispy. Transfer the bacon to a plate, ensuring about 2 tablespoons of fat remain in the pan.

2. 2

   Add the onion and red bell pepper to the pan and cook for 5–6 minutes until soft and slightly caramelized. Stir in the garlic and cook for 1 additional minute.

3. 3

   Incorporate the barbecue sauce, molasses, Dijon mustard, apple cider vinegar, smoked paprika, chili powder, Worcestershire sauce, and black pepper. Allow the mixture to simmer for 2–3 minutes.

4. 4

   Stir the beans and three-quarters of the cooked bacon into the sauce mixture.

5. 5

   Transfer to a baking dish, top with the remaining bacon, and bake uncovered for 30–40 minutes until the sauce has thickened and caramelized.

6. 6

   Remove from the oven and allow to rest for 5–10 minutes to finish thickening before serving.