From Scratch Cola Baked Beans

Preheat the oven to 250 degrees.

Make the beans by placing dry beans into a large dutch oven with a tight fitting lid. Add enough water to the pot to cover the beans by 1 1/2 inches of water. Add the salt and stir. Place the pot on the stove top of medium high heat and bring to a boil.

Remove the pot from the heat and place the dutch oven in the preheated 250 oven for 110 minutes.

Check the beans at 55 minutes, If dry, pour enough boiling water over the beans to cover. Replace the lid and continue to cook for another 55 minutes. Test the beans by pinching between your figures to feel for soft.

Remove the pot from the oven and drain. While draining, retain 1 cup of the cooking liquid for later.

Increase the oven heat to 350 degrees.

As the beans are cooking in the oven, fry the bacon in a large skillet over medium-high heat until crisp.

Allow the bacon to cool and then crumble or cut  into 1/2 inch pieces.

Drain the skillet, leaving 2 tablespoons of bacon drippings in the bottom.

To the skillet, over medium-high heat, add the onions, green pepper and jalapeno. Saute for 3 - 4 minutes until tender. Add in the minced garlic and continue to saute for 1 minute more. Set the skillet aside to cool.

In a large bowl, mix the remaining ingredients. Add in the crumbled bacon and vegetables and stir.

Into a large baking pan, pour the cooked beans. Pour the sauce over the beans and stir to combine.

Place the pan into a 350 degree oven and bake for 45 minutes  - 1 hour or until the sauce is bubbling on the sides of the pan.

If baked beans are too dry, add a little of the cooking liquid, 1 tablespoon at a time, and stir.