Baked black beans in a sweet and smoky sauce.
- 6 slices Thick bacon, cut into pieces
- 1 whole Pepper, diced
- 1 whole Yellow onion, diced
- 2 cloves minced garlic
- 1 tbsp chili powder
- 1 teaspoon Dried oregano
- 1 teaspoon Ground mustard
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons brown sugar
- ¼ cups apple cider vinegar
- ½ cups Molasses
- 2 cans (Size 15 oz) Black Beans
Preheat the oven to 350ºF.
In a Dutch oven or large ovenproof pot, cook bacon over medium heat until beginning to brown. Add the pepper, onion and garlic. Cook vegetables until softened, about 5 minutes or so. Add chili powder, dried oregano, ground mustard, salt, pepper and brown sugar. Mix everything and cook for another 2 minutes.
Add apple cider vinegar, molasses and black beans. Stir everything to combine, then add water until it barely covers the beans (about ½ cup depending on the size of your pot).
Transfer the pan, uncovered, to the preheated oven. Cook the beans for about 1 hour or until the sauce has thickened.