Prepare the Beans: If using dried beans, cook them according to package instructions. If using canned beans, simply drain and rinse them.
Cook the Bacon: In a large skillet or pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside. Once cool, crumble or chop it into small pieces. Leave some of the rendered fat in the pan for cooking the vegetables.
Sauté Vegetables: In the same skillet, add the chopped onion and bell pepper to the bacon fat and sauté for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
Combine Sauce Ingredients: In a bowl, whisk together the ketchup, brown sugar, molasses, mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, pepper, and salt. Taste the sauce and adjust seasoning as desired (you can add more sugar for sweetness or vinegar for tang).
Mix Everything Together: Add the cooked beans to the skillet with the vegetables, followed by the bacon pieces and the sauce mixture. Stir everything to combine. If the mixture seems too thick, add a little water to loosen it.
Bake: Transfer the mixture to a baking dish (a 9×13-inch dish works well) and cover with foil. Bake in a preheated 350°F (175°C) oven for 45 minutes. For a thicker, caramelized sauce, remove the foil for the last 10-15 minutes of baking.
Serve: Let the beans rest for 5-10 minutes before serving. They will thicken as they cool.
