Bourbon Baked Beans

Preheat the oven to 325°F (163°C).
In a large oven-safe skillet, saucepan, or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside. Remove all but 2 tablespoons of bacon grease from the pan (leaving just enough to coat the bottom).
6 slices thick-cut bacon
Add the diced onion and apple to the skillet and sauté for 8-10 minutes over medium heat, stirring often until they are softened and lightly golden.
1 cup finely diced yellow onion, 1 cup diced Honeycrisp or Gala apple
Add the minced garlic, tomato paste, and spices and cook for an additional minute.
2 cloves garlic, ¼ cup tomato paste, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon chili powder, ¼ teaspoon black pepper
Stir in the remaining ingredients, including half of the cooked bacon, and bring to a boil.
2 cans navy or pinto beans, ⅓ cup bourbon, ¼ cup brown sugar, 2 tablespoon maple syrup, 2 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce
Transfer the pan to the oven. (If your pan is not oven-safe, then transfer the beans to a baking dish.) Cover tightly with a lid or aluminum foil and bake for 60-90 minutes, stirring every 20-30 minutes. Remove the lid for the last 30 minutes. If it starts to look dry, stir in up to ¼ cup of water. If desired, broil for a few minutes to caramelize the sauce.
Top with the remaining bacon and diced green onions, if using, and serve.