Quick Southern-Style Baked Beans

By Addie

Labor Day: made these baked beans! I’m a serious baked bean fan, and I couldn’t get enough of these. You won’t believe how delicious these are. They were absolutely perfect. Now, here’s the key: bake this low and slow—325 degrees for 2 hours. You want the beans to be very, very cooked, the bacon very, very brown, and no soupiness to the dish whasoever.

Ingredients

• 8 slices bacon, halved
• 1 medium onion, cut into small dice
• 1/2 medium green pepper, cut into small dice
• 3 large cans (28 ounces each) pork and beans
• 3/4 cup barbecue sauce
• 1/2 cup brown sugar
• 1/4 cup distilled or cider vinegar
• 2 teaspoons dry mustard or 2 tablespoons Dijon

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.