Mike Mill's Baked Beans

By calypan

Ingredients

• 2 tablespoons French's yellow mustard
• 3 cups Hunt's ketchup
• 1 cup diced onion
• 1 small to medium green or red pepper, diced
• 1 1/2 cups brown sugar
• 1/2 cup sorghum or honey
• 1 to 1 1/2 tablespoons Magic Dust
• 1 large can (28 ounces) pork and beans (such as Campbell's or Showboat)
• 1 can (19 ounces) large red kidney beans, rinsed
• 1 can (15 1/2 ounces) chili beans (such as Bush's Chili Starter)
• 1 can (15 1/2 ounces) large butter beans, rinsed
• 1 can (15 1/2 ounces) of a fifth bean, your choice, rinsed
• 4-5 uncooked bacon strips or a few cooked ribs or some pulled or chopped pork.

Preparation

Step 1

Preheat the oven to 350°.

In a large bowl, mix the mustard, ketchup, onion, red or green pepper, brown sugar, sorghum or honey, and magic dust well. Be sure to work out all of the lumps of brown sugar. Add the beans, stirring gently with clean hands or a large spatula; just enough to evenly distribute the mixture. Over mixing will cause the skins of the beans to burst and the consistency will become mushy, more like refried beans, which you don't want.

Pour into a 9-inch x 12-inch pan. Lay bacon strips across the top. Cover with aluminum foil and bake at 350° for 45 minutes. Remove foil and bake for an additional 15 minutes or until bubbly.

Serves 10 to 15 people. Reheats well. Will keep in refrigerator for up to one week. May also be frozen for up to one month