Sweet, smoky and bacon-y, with a little zing. How can you go wrong? An essential side for your favorite barbecue spread, or for any comfort food. Ready for the crowd to devour in about 90 minutes.
Heat a 3 to 4 quart Dutch oven over medium heat and sautée the bacon until the fat is rendered and it just starts to brown but doesn't get crispy, about 10 minutes.
Remove all but about 2 tablespoons of the bacon fat (you can save it for another use).
Add the diced onion with a pinch of salt and continue to cook over medium-low until the onion is soft and translucent, about 3 to 5 minutes. Add the chopped garlic during the last minute.
Add the beans and remaining ingredients to the pot. Gently stir to fully combine and bring to a simmer. Taste for seasoning.
Cover the pot and then transfer to the middle rack of the oven.
Bake covered for 1 hour, then remove the lid and bake for an additional 10 minutes.
Remove from oven and let cool for at least 5 to 10 minutes before serving.
Notes
If you don't have a Dutch oven, you can bake the beans in a 13 x 9-inch baking dish and cover with foil.
Use a single type or a combination of beans.
I prefer to cook my own from dried, as the texture ends up better and they are a lot cheaper. Use a slotted spoon to transfer the beans, so you don't bring all the bean liquid into the pot.
Add water as needed to adjust how saucy your beans are.
Different BBQ sauces will change the flavor of the beans. I love to use my Sweet & Tangy version that goes great with the baked beans.