Averie Cooks

0 Preheat oven to 350F.
1 To a large cast iron skillet or an oven-safe skillet, add the bacon and cook over medium heat until crispy; stir intermittently. Remove with a slotted spoon and place on paper towels and set aside. Tips - I recommend a 12-inch cast iron skillet, although a 9-inch skillet will work, although it'll be fuller. I do not recommend using a nonstick skillet or Teflon-coated skillets because these beans will bake for 75-90 minutes and a heavy duty cast iron skillet is ideal, although use what you have that's oven-safe.
2 Drain all but 2 to 3 tablespoons of the bacon grease.
3 Add the onions, bell peppers, and saute over medium-high heat for about 5 minutes; stir intermittently.
4 Add the cooked bacon, the canned baked beans, ketchup, molasses (use unsulphured and not blackstrap), optional brown sugar to taste, mustard, apple cider vinegar, Dr Pepper, and stir to combine. Tip - If you wanted to turn this into a slow cooker baked beans recipes, transfer it into your Crock-Pot right now, and cook on low for about 4-5 hours on low OR about 3-4 hours on high, or until desired consistency has been reached. All slow cookers vary so keep an eye on yours and cook as needed.
5 Bake for 75 to 90 minutes, uncovered, or until the sauce has thickened and desired consistency has been reached. Stir every 30 minutes or so and check on how they look as they're baking.
6 Serve immediately. Extra beans will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave.