Quick Southern-Style Baked Beans


“Insanity is doing the same thing, over and over again, but expecting different results.”

This recipe and photo are from http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/
recipe by Pam Anderson

Serves up to 18

  • 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
  • 1/2 cup brown sugar
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon

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.