1mediumpoblano or green bell pepperseeded and diced
1mediumred bell pepperseeded and diced
3clovesgarlic minced
315 ozcans navy beans(drain two cans reserving liquid in third can)
1/2cupdark molasses
1/2cupketchup
2 Tbspyellow or whole grain mustard
1Tbspapple cider vinegar
1tspliquid smoke
1/3cuppacked light brown sugar
2tsppinto bean seasoning OR barbecue seasoningi.e. Badia Pinto Beans seasoning
1tspsalt
1tsplemon pepper
chopped fresh chives for garnishing
Instructions
In a large skillet cook bacon over medium-high heat until crisp. (Reserve 6 slices uncooked for the top) Remove with a slotted spoon to paper towels to drain, leaving drippings in skillet. Crumble or cut into bite size pieces.
To the drippings add onion, poblano and red bell pepper. Cook over medium-high heat for 5 minutes or just until softened and beginning to brown. Add garlic, cook for 1 minute longer. Remove from heat.
To a large mixing bowl, add beans, ketchup, molasses, mustard, vinegar, liquid smoke, brown sugar, pinto bean seasoning, salt and lemon pepper. Add cooked vegetables and crumbled bacon. Mix until fully combined.
Preheat oven to 325°F. Spray a 3 quart baking dish or oven safe skillet with cooking spray. (Round or rectangular) Pour bean mixture into the dish. Top with reserved uncooked bacon slices.
Bake for 1 1/2 - 2 hours, until bubbly and reduced. Check at 1 hour and lay foil on top if needed, to prevent bacon from over browning.
Let stand 5 minutes, then serve garnished with chives, if desired.