8 slices bacon (the thick kind), halved
1 medium onion, diced
1 green bell pepper, diced
3 28oz cans Pork and Beans
3/4 cup BBQ sauce
1/2 cup brown sugar
1/4 cup cider vinegar
2 tbsp dijon mustard
Preheat the oven to 325° In a large pot Render the fat out of the bacon (don't cook it all the way, just enough that the fat comes off, but not cooked enough that you would want to eat it). Remove the bacon from the pan, and set on paper towels to get rid of the excess fat.
Saute the onions and peppers together in the drippings from the bacon until soft. About five minutes. Remove the peppers and onions from the pot, and drain on paper towels as well. Drain the remaining bacon grease out of the pot.
Put the pot back on the stove over medium heat and add the peppers, onions, beans, BBQ sauce, brown sugar, vinegar, and mustard. Bring the mixture up to a simmer, and let simmer for 5 minutes.
Transfer the entire bean mixture into a 9x13 dish and then place the bacon slices on top. Bake low and slow in your preheated oven for 2 hours.
When the beans are done cooking, there will be a lot of liquid in your pan. Remove the bacon slices carefully from the top, and place them on a plate for a minute. Take a slotted spoon and transfer the beans to another 9x13 pan, draining off as much of the excess liquid as possible. Then arrange the bacon slices back on the top of the beans, and place under the broiler for 5 minutes. At this point you can either cover them with foil, hop in the car and head to your BBQ, or grab a fork and dig in!
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