Ingredients:

  • 2 (28 ounce/794g) cans baked beans, undrained
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) molasses
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (30ml) yellow mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 300°F (150°C).
  2. Cook bacon in your Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
  3. Add diced onion to the pot with the bacon grease and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the ketchup, molasses, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, and dry mustard.
  5. Add the undrained baked beans and cooked bacon to the pot. Stir to combine well. Season with salt and pepper to taste.
  6. Cover the pot and bake in the preheated oven for 3-4 hours, or until the beans are thick and bubbly. Stir occasionally during baking, adding a little water if the beans seem too dry.
  7. Let the beans rest for 10-15 minutes before serving.