BACON AND MOLASSES BEANS

4 thick-cut bacon slices, thinly
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2 garlic cloves, minced
4 cans (15-ounces each) Great Northern beans, rinsed, drained
1/3 cup mild-flavored (light) molasses
1/4 cup ketchup
1/4 cup purchased barbecue sauce
1 tbsp Wochestershire sauce
1 tbsp Dijon mustard
1 tbsp apple cider vinegar

Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel; drain.

Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; saute until vegetables are tender, about 8 minutes.

Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper.

This recipe can be made 1 day ahead. Just cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.

Serves: 6