A delightful twist on classic baked beans, combining smoky and sweet flavors for a comforting dish.
Preheat your oven to 325°F.
Preheating ensures even cooking and the right texture for the beans.
In a large pot over medium heat, cook the smoked bacon until crispy, about 5 minutes.
Crisping the bacon adds a smoky flavor to the dish.
Remove all but 2 tablespoons of the bacon fat from the pot.
Leaving a small amount of fat enhances the flavor of the sautéed vegetables.
Add the yellow onion and fresh garlic to the pot and sauté until softened, about 5 minutes.
Sautéing releases the natural sweetness of the onions and garlic.
Stir in the canned beans, barbecue sauce, ketchup, mustard powder, cider vinegar, liquid smoke, molasses, and dark brown sugar.
Mix thoroughly to ensure the beans are evenly coated with the sauce.
Transfer the mixture to a baking dish and cover it.
Covering the dish prevents the beans from drying out during baking.
Bake in the preheated oven for 1 hour.
Check halfway through to ensure the beans are not drying out.
Serve warm as a side dish or main course.
Garnish with chopped parsley for a fresh touch.
