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Ingredients
- 8 8
- slices bacon, halved
- 1 1
- medium onion, cut into small dice
- 1/2 1/2
- medium green pepper, cut into small dice
- 3 3
- large cans (28 ounces each) pork and beans
- 3/4 3/4
- cup barbecue sauce
- 1/2 1/2
- cup brown sugar
- 1/4 1/4
- cup distilled or cider vinegar
- 2 2
- teaspoons dry mustard or 2 tablespoons Dijon
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 ¼ 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