Step 1

Add the chopped bacon to a large pot or dutch oven over medium-high heat.

Step 2

Cook, stirring occasionally for about 6-8 minutes until bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Do not drain the grease.

Step 3

Add the chopped onion and bell pepper to the bacon grease in the pan. Cook, stirring constantly for 3-4 minutes until becoming soft. Add the garlic and cook stirring constantly for 1 more minute.

Step 4

Add all of the remaining ingredients, including the cooked bacon, and stir to combine.

Step 5

Bring the mixture to a simmer and then reduce the heat to medium-low.

Step 6

Simmer on the stove top for 60 minutes, stirring twice during cooking.

Step 7

Or, preheat the oven to 325 degrees and bake the beans in an oven safe dish for 45 minutes.

Step 8

Pour the beans into a 6 quart or larger slow cooker. Cook the beans on low for 6-8 hours.

Step 9

Taste the beans before serving and add more salt or pepper to taste, stir well before serving.

Step 10

Serve immediately. Beans are good in the refrigerator for up to 3 days and can be reheated on the stove top. Beans can also be frozen for up to 3 months, then thawed in the refrigerator overnight before reheating.