Preheat the oven to 350 degrees Fahrenheit.

Place chopped bacon in a medium skillet over medium heat and cook for 5 to 7 minutes, stirring occasionally, until crispy; remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pan.

Add diced onion to the skillet with the bacon fat and sauté for 3 to 4 minutes until soft and translucent.

Drain and rinse the beans in a colander under cool running water for about a minute to remove excess sodium and starch.

In a large mixing bowl, combine the drained beans, cooked onions with any remaining fat, crispy bacon, barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper; stir until the beans are evenly coated.

Season the mixture with salt and black pepper to taste and stir to combine.

Transfer the bean mixture to a 9x13-inch baking dish, spreading it in an even layer.

Bake uncovered for 35 to 40 minutes until the edges are bubbling and a thin crust forms on top.

If the beans appear dry before 35 minutes, stir in 1/4 cup of water and continue baking for an additional 5 minutes.