Ingredients
The following ingredients have 11 Servings
- 11 bacon strips, divided
- 1 onion, diced
- 1 bell pepper, seeded and diced
- 1 teaspoon salt
- 5 (15.5-oz.) cans navy or pinto beans, rinsed and drained
- 1 cup sweet, tomato-based barbecue sauce (Western North Carolina-style)
- 1/2 cup mustard-based barbecue sauce (South Carolina-style), or 1/4 cup cider vinegar plus 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1/4 cup sorghum syrup
Instruction
- Preheat the oven to 325°.
- Cut 8 of the bacon strips in half and cook in a large cast-iron skillet over medium-low heat until most of the fat has rendered out but the bacon has not started to brown, about 6 to 8 minutes. Remove from the pan and drain on a layer of paper towels.
- Dice the remaining 3 bacon strips, increase the heat to medium, and cook, stirring often, until browned and crisp, about 5 minutes. Add the onion, bell pepper, and salt, and season to taste with freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 7 to 10 minutes. Add the remaining ingredients, stir to combine, and cook until the liquid comes to a simmer.
- Arrange the partially cooked bacon half-strips on top of the beans and bake for 90 minutes or until the bacon on top is crisp and the sauce is thick and sticky.
