Baked Beans with Bacon and Candied Jalapeños

Ingredients:

Baked beans with bacon

• 450 g thick slices of bacon, cut into small pieces
• 1 large Vidalia onion, diced
• Four 16-ounce cans of canned white beans
• 1 cup molasses
• 0.5 cup tomato sauce
• 0.5 cup brown sugar
• 2 tablespoons yellow mustard
• 1 tbsp garlic powder

Candied Jalapeño

• 450 gr. jalapeno pepper
• 1/4 cup brown sugar
• 0.5 tsp chopped garlic
• 0.5 tsp ground mustard
• 0.5 tsp cayenne pepper
• 2 tbsp. l. olive oil

Preparation:

1. Preheat oven to 175°C.
2. In a large oven-safe pot or Dutch oven, cook the bacon until the fat has rendered and the bacon is crispy, about 7 minutes. Then transfer to paper towels to drain. Add the onion to the pot and sauté until soft, 8-10 minutes.
3. Add the beans, molasses, tomato sauce, brown sugar, mustard, garlic powder, 1/4 cup water, and salt and black pepper to taste, and stir well. Cook over low heat for about a minute. Transfer the pan to the oven and bake, uncovered, until the beans are very tender and dark in color and the sauce has thickened, 1 1/2 to 2 hours.
4. Transfer the beans to a serving platter and sprinkle with candied jalapeño and bacon bits.
5. Candied Jalapeño:
   
   Preheat oven to 350°F (160°C) and line 2 baking sheets with parchment paper. Slice the jalapeños into thin rings and arrange them in a single layer on the prepared baking sheets.
   
   In a small bowl, combine brown sugar, garlic, mustard, cayenne pepper, and salt. Brush the jalapeños with olive oil. Sprinkle the sugar and spice mixture on top. Bake until crisp, 20-25 minutes. Set aside to cool.