Serves
up to 18
Summer bbq side dish? Potluck dish? This just may be my favorite baked beans recipe! You start with cans of pork and beans and add veggies, bacon, and seasonings. Delicious! I halved the recipe and baked in 8x8 baking dish.
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 (I used Stubb's Original)
1/2
cup brown sugar
1/4
cup distilled or cider vinegar
2
teaspoons dry mustard or 2 tablespoons Dijon
DIRECTIONS:
·
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.
Tips: Rather than frying uncooked bacon, I used slices of Hormel Black Label fully cooked bacon. I sauteed the onion and pepper in a bit of olive oil. I did not heat the beans, but put them in a large mixing bowl and added all ingredients (except bacon) and stirred until combined. Once poured into baking dish, top with cooked bacon and bake as directed.
