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1.
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Preheat the oven to 325 F (160 C or 140 C for a fan oven).
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2.
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Roughly chop the red pepper, removing the seeds and the bitter white parts.
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Peel the onion and roughly chop.
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Remove the peel on the garlic cloves by smashing with the back of a knife (blade facing away from you).
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Roughly chop the garlic.
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3.
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Add the chopped red pepper, onion and garlic to the bowl of a food processor fitted with a steel blade.
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Pulse about 8 to 10 times until the vegetables are very finely minced.
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Set aside while you make the sauce.
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If you dont have a food processor, the next best option is to grate the vegetables on a box grater using the largest holes.
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4.
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In a large bowl, combine the BBQ sauce, light brown sugar, treacle or molasses, apple cider vinegar, Worcestershire sauce and salt.
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Whisk to combine.
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5.
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Add the minced vegetables and all of the beans.
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Stir well until thoroughly mixed.
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6.
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Pour the mixture into a shallow, oven proof baking dish.
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I use a glazed, cast iron round pan measuring 11 1/2 inches in width.
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7.
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Chop the bacon into 1 inch pieces and gently place on top of the bean mixture.
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8.
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Bake the beans for about an hour.
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The mixture should be nice and thick and slightly charred around the edges when done.
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The bacon will be cooked through and caramelized.
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9.
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Give the beans a good stir before serving.
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Adapted from Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking, by Adam Perry Lang.
