This is, without a doubt, the best baked beans recipe I have. Now, you can actually slow-cook navy beans and make your own barbecue sauce, but this version takes a shortcut. I know, I know... I hate shortcuts. But I think I can let it slide just this once, because these beans are TO DIE FOR.
What you need:
8 slices of bacon, cut in half
1 medium onion, diced
1/2 of a green pepper, diced
3 (28 ounce) cans of pork and beans
3/4 cup barbecue sauce
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
How to make it:
1. Preheat oven to 325 degrees.
2. Fry the bacon in a large skillet over low to medium heat until is about half-way cooked. Remove it from the pan, and let it drain on paper towels. For the love of Mama Dixie (there's a Southern-ism for ya), KEEP THE GREASE that has been left in the pan.
3. Saute the peppers and onion in the bacon grease until tender.
4. Pour in the beans, and bring to a simmer. Stir really well.
5. Pour the bean mixture into a 13 by 9 inch baking dish.
6. Top the beans with the bacon slices, and bake until the sauce has a syrup-like consistency. This should take roughly 2 hours.
7. Remove from the oven and let stand about 20 minutes so the sauce can thicken.
***Note: If you cook bacon at a high heat, it won't release as much fat. If you cook it over low to medium heat, it will release much more fat to use for sauteing other things.
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