If using dry beans, sort, rinse, and soak overnight in salted water or use the quick-soak method.

Drain and rinse before cooking. If using canned beans, drain and rinse thoroughly.

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove a few tablespoons for garnish.

Add onion, bell pepper, garlic, and jalapeño (if using) to the bacon fat and cook until softened.

Stir in the barbecue sauce, molasses, mustard, vinegar, Worcestershire sauce, and spices, simmer for about 2 minutes.

Add the prepared beans to the flavor base and stir gently.

For dry beans, add 4 cups broth, bring to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, stirring occasionally.

For canned beans, add 1 cup broth, bring to a gentle simmer, and cook for 30-45 minutes uncovered.

Adjust consistency as needed - if too watery, simmer uncovered for 15 minutes.

Once the beans are tender, remove from heat and let rest for 5-10 minutes for the sauce to set.

Adjust seasonings to taste, top with reserved bacon, and garnish if desired.