8 bacon, slices, halved
1 onion, medium, cut into small dice
½ green pepper, medium, cut into small dice
28 oz pork and beans, (3 large cans)
¾ cup barbecue sauce
½ cup brown sugar
¼ cup distilled vinegar, or cider vinegar
2 tsp 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 ¼ cup drippings. Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and sauté until tender.
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 13x9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, for about 2 hours. Let stand to thicken slightly and serve.
Sugar: 10g
:
Calcium: 36mg
Calories: 99kcal
Carbohydrates: 21g
Cholesterol: 4mg
Fat: 1g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 194mg
Protein: 3g
Saturated Fat: 1g
Sodium: 328mg
Vitamin A: 39IU
Vitamin C: 4mg
