Stovetop Beans and Bacon

Okay, so this would not be a traditional Thanksgiving side, but how about AFTER Thanksgiving for a change?  You can use any mustard you like - I used Mr. Mustard.


32 ounces dry pinto beans
8 cups water
1 1/2 lbs bacon
1/4 cup diced onion
3 Tbl minced garlic
1 cup diced bell pepper
1 1/4 cup dark brown sugar
1/3 cup ketchup
3 Tbl mustard
1 Tbl chili powder
2 tsp salt
2 tsp black pepper

Place beans in water and soak for at least 4 hours.

Heat a cast iron dutch oven over medium heat.  While heating, slice bacon into pieces.  Add to pot and cook until crispy.  Remove from pot, remove fat - keeping enough to soften onion and garlic.  Add onion and garlic to pot and cook until fragrant.  Add green pepper and cook until softened.  Add the beans and water to the pot, adding enough additional water to cover beans by 1 inch.  Bring to a boil and add brown sugar, ketchup, mustard, chili powder, salt and pepper.  Reduce heat, cover and simmer until the beans are tender (3 to 4 hours).