American Baked Beans

Now that the weather is starting
to get colder I thought a baked bean
recipe would be a good thing to have.

Ingredients:
1 pound dried pinto beans
1 cup marinara sauce
1/4 cup molasses
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Coleman's dried mustard
1 teaspoon sweet smoked paprika
1/2 teaspoon cumin
1/2 chipotle chile, diced
4 slices bacon
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced

Directions:
Place beans in a large saucepan
and cover with water, two inches.
Soak beans overnight.
The next day, drain and rinse beans.
Return to pot and cover with fresh
water by about four inches.
Bring to a boil, then lower heat
and simmer for about 90 minutes,
or until beans are tender.
While beans are cooking,
mix marinara sauce, molasses,
brown sugar, Worcestershire, mustard,
chili powder and cumin in a large bowl.
Preheat oven to 350 degrees F.
Cook bacon in a large skillet
over medium heat until crisp.
Remove with a slotted spoon.
Drain bacon on paper towels,
crumble it and set aside.
Add onion and garlic to bacon drippings
and cook over medium heat, stirring
constantly, for about two minutes.
Onion should still be a little crunchy.
Drain beans, reserving up to
two cups of bean water.
Pour beans into bowlful of sauce.
Add onion, bacon and stir to combine.
Add as much bean liquid as necessary.
Pour beans into a lightly oiled
13x9 baking dish and bake for
one hour or until bubbly, about two hours.
Will keep, refrigerated, for up to one week.