Who can turn down lots of bacon?
All I can say is wow! This recipe is really just amazing! I’ve now made it twice and it’s totally yummy! Folks are really fighting to have some of these on their plate. I’ve always used molasses with brown sugar and this recipe uses vinegar, brown sugar and barbecue sauce. When I made this recipe the second time, I realized that I was supposed to mix all the ingredients together in the skillet and get it all hot. Oops! I honestly didn’t see a difference, but… Try this recipe! Really…
- 8 slices bacon
- 1 medium onion cut into small dices
- 1/2 medium green pepper cut into small dices
- 3 cans pork and beans (28 oz cans)
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup cider vinegar (or distilled)
- 2 tsp dry mustard (or 2 tbsp Dijon)
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Fry bacon in cast iron skillet 10-inch 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 large enameled cast iron dutch oven (or similar size)
- 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.