Instructions
Preheat the oven to 350°F (175°C).
Cook the bacon:
In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crisp.
Remove with a slotted spoon and set aside on a paper towel.
Leave about 1 tablespoon of bacon fat in the pan.
Sauté onions & garlic:
In the same pan, add the diced onion and cook until softened (about 4–5 minutes).
Add garlic and cook for 30 seconds more.
Mix in remaining ingredients:
Stir in ketchup, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, and smoked paprika.
Mix in the drained beans and most of the cooked bacon (reserve a bit for topping).
Season with salt and pepper to taste.
Bake:
If not using an oven-safe skillet, transfer to a greased 9×13-inch baking dish.
Sprinkle remaining bacon on top.
Bake uncovered for 1 hour to 1 hour 15 minutes, until the sauce is thickened and bubbly.
Serve warm, with extra bacon or a drizzle of molasses if desired.
