Barbecued Baked Beans

From Appetite for Change's cookbook
Makes 4-6 servings.
Liz is curious if this can be made in a slow cooker rather than baked in the oven.

INGREDIENTS
2 slices uncooked bacon
1/2 cup diced onion
1 clove garlic, minced
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup ketchup
2 Tbl Dijon mustard
1 Tbl apple cider vinegar
(optional) 2 tsp liquid smoke
generous pinch of red pepper flakes
generous pinch of salt
generous pinch of black pepper
2 cans (15-1/2 oz each) navy beans, undrained/liquid reserved; or 1/2 lb cooked navy beans with 1/4 cup cooking liquid


PREPARATION

1. Cut bacon into 1 inch strips, place in a large deep skillet over medium heat, cooking until brown and crisp.

2. While that is cooking, in a medium bowl, combine the dark brown sugar, molasses, ketchup, mustard, vinegar, liquid smoke, pepper flakes, salt, and pepper. Set aside.

3. When the bacon is done, use a slotted spoon to remove bacon and transfer it to a paper towel to drain.

4. Preheat the oven to 350.

5. Add to the skillet the diced onion and minced garlic, sauteeing over medium heat until translucent, about 5 mins; turn the heat down to medium-low.

6. Stir in the prepared dark brown sugar mixture and cook over medium-low heat until brown sugar is dissolved.

7. Stir in the beans with their liquid and transfer the mixture to a 9-inch baking dish or casserole dish.

8. Cover and bake until the beans are cooked through and the liquid has been absorbed, about 35-40 mins.