Sometimes baked beans are too thick and starchy for my liking. I prefer my beans with lots of sauce, and that’s exactly what you get with this recipe. Also, this sauce is pretty tangy, so be warned!
4-6 slices bacon, chopped
1 small onion, diced
1 green bell pepper, seeds and membranes removed, diced
1/4 tsp. each ground cloves, red pepper flakes, black pepper, and
2/3 cup BBQ sauce
2 Tbs. cider vinegar
2 Tbs. spicy brown mustard
1 cup chicken broth
1 tsp. molasses
2 cans pinto beans, 15 oz., drained and rinsed
In a large cast iron skillet over medium high heat, cook bacon until browned and crispy. Add onion, bell pepper, spices, and salt, cooking until vegetables are softened, 6-8 minutes. Add BBQ sauce, vinegar, mustard, broth, molasses and beans; bring to a simmer and cook for an additional 8-10 minutes, stirring occasionally; serve warm from the skillet.