Baked Beans

Modified from Rockin' Baked Beans recipe by Anne Burrell

Ingredients

·         5 slices bacon, cut into medium size pieces

·         1 large onion, cut into 1/2-inch dice

·         1 green pepper, stem, seeds and pith removed, cut into 1/4-inch dice

·         Large pinch crushed red pepper flakes

·         Kosher salt

·         4 garlic cloves, smashed and finely chopped

·         2 links Italian sausage, casing removed and crumbled

·         1 can tomato paste

·         1 teaspoon cumin

·         2 tablespoons Dijon mustard

·         2 tablespoons apple cider vinegar

·         3 tablespoons brown sugar

·         2 (28-ounce) cans navy beans or 1 lb of dried beans, soaked and cooked

·         1 ½ cups water, plus 1 cup

Directions

Crisp bacon in an oven-safe pot. Remove bacon, but leave grease in pan. Add the onions, peppers and crushed red pepper flakes. Season with salt, to taste, and cook until the onions and peppers are soft and aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes.

Preheat the oven to 375 degrees F.

Add the sausage and use a spoon to help break it apart. When the sausage is brown, add the tomato paste and cumin and cook for 4 to 5 minutes. Stir in the Dijon, apple cider vinegar, and molasses, then add in the beans and 1 1/2 cups of water. Taste and season with salt, if needed. Bring to boil, then reduce the heat and simmer the beans until they are nice and thick and taste really good, about 15 to 20 minutes. After 20 minutes, add the remaining cup of water.

Bake until the beans are nice and thick, about 25 to 30 minutes. Remove from the oven, top with crisp bacon pieces and serve.