Sweet and Spicy Baked Beans

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.

Drain beans.

Preheat oven to 35

Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp.

Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan.

Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often.

Add tomato paste; cook 2 minutes, stirring often.

Add molasses, sugar, jalapeo, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil.

Remove from heat. Cover and bake at 350 for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed.

Remove from oven; stir in salt.