Ingredients Jump to Instructions ↓

  1. 8 slices bacon, halved

  2. 1 medium onion, cut into small dice

  3. 1/2 medium green pepper, cut into small dice

  4. 3 large cans (28 ounces each) pork and beans

  5. 3/4 cup barbecue sauce

  6. 1/2 cup brown sugar

  7. 1/4 cup distilled or cider vinegar

  8. 2 teaspoons dry mustard (or 2 tablespoons Dijon)

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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).

  4. 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.

  5. Note: You can cook and assemble this dish the day before. Cover and keep in the fridge, unbaked, until ready to cook the next day.


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