Mom's Southern-Style Baked Beans

By Addie

People don’t love Mom’s Famous Southern-Style Baked Beans, they love them. Some people, my husband included, might even say they live for these beans.

How good are they? Let’s say we invited you to come for a BBQ at our house, but you had another commitment. Once you knew these baked beans were on the menu, you’d call and tell your Grandma a great big lie and dink out—then come and enjoy a plateful of Mom’s beans with barbecued chicken and grilled corn. Even that annoying friend with incredible self-control will go back for seconds. Thirds. When we ask people if they’d like to take a Tupperware-full home, they don’t say, “Aw, no thanks.” They shriek, “Yes, please!”

Ingredients

• 8 slices bacon,halved
• 1 medium onion,diced
• 1/2 medium green pepper, diced
• 3 large cans pork and beans (28 oz each)
• 3/4 cup barbeque sauce
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 2 Tbsp Dijon mustard

Preparation

Step 1

Heat oven to 325 degrees.

Fry bacon until partially cooked and releases 1/4 c drippings
Remove and drain bacon.

Add onions and green peppers to drippings and saute until tender,about 5 minutes. Add beans and remaining ingredients and bring to a simmer

Pour beans into a greased 9x13 pan. Top with bacon and bake until beans are bubbly and sauce is the consistency of syrup,about 2 hrs. Let stand to thicken slightly.

If you like thick beans, you can continue to bake them. I’ve cooked mine up to 3 hours. They just keep getting thicker and richer. I’ve also used Bush’s canned baked beans in place of pork and beans and they’re really good too.