Spicy Baked Beans

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• 6 slices bacon
  Ingredient note

  Source: 6 slices bacon
• 1 cup diced yellow onion
  Ingredient note

  Source: 1 cup diced yellow onion
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1 each small green or red bell pepper (diced)
  Ingredient note

  Source: 1 small green or red bell pepper (diced)
• 1 each jalapeno pepper (seeded as desired and diced)
  Ingredient note

  Source: 1 jalapeno pepper (seeded as desired and diced)
• 56 ounces Bush's Best Original Baked Beans (undrained 2 28-ounce cans)
  Ingredient note

  Source: 56 ounces Bush's Best Original Baked Beans (undrained 2 28-ounce cans)
• 15 ounces canned kidney beans (drained)
  Ingredient note

  Source: 15 ounces canned kidney beans (drained)
• 15 ounces canned pinto beans (drained)
  Ingredient note

  Source: 15 ounces canned pinto beans (drained)
• 1 cup ketchup
  Ingredient note

  Source: 1 cup ketchup
• 2 tablespoons mustard
  Ingredient note

  Source: 2 tablespoons mustard
• ⅓ cup brown sugar
  Ingredient note

  Source: ⅓ cup brown sugar
• 5 teaspoons smoked paprika
  Ingredient note

  Source: 5 teaspoons smoked paprika
• 1 tablespoon chili powder
  Ingredient note

  Source: 1 tablespoon chili powder
• 1 teaspoon cumin
  Ingredient note

  Source: 1 teaspoon cumin
• ¼ teaspoon cayenne pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon cayenne pepper (or to taste)
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
  Ingredient note

  Source: ½ teaspoon freshly ground black pepper

1. Preheat oven to 350 degrees F.
2. Place a Dutch oven over MEDIUM-HIGH heat and add the bacon. Cook until browned and crisped. Transfer the bacon to paper towels to drain, allow to cool, and then crumble and set aside.
3. Drain all but about 2 tablespoons bacon grease from the pot and return it to MEDIUM heat. Add the onion, garlic, bell pepper, and jalapeno pepper and cook, stirring, until the onion and peppers are tender. Return the crumbled bacon to the Dutch oven. Mix in the canned baked beans with their liquid and the drained kidney and pinto beans. Stir in the ketchup, mustard, brown sugar, smoked paprika, chili powder, cumin, cayenne, salt, and pepper.
4. Cover the Dutch oven and bake for one hour. Stir the beans once about halfway through the cooking time.
5. Prepare the beans on the stove, as directed and then transfer them to a 6-quart or larger slow cooker. Cook on low for 3 hours at the most, stirring about halfway through the cooking time. Canned beans are already cooked so you want to avoid cooking them longer than 3 hours in a slow cooker or they can take on a mushy texture.