Serves up to 18
Ingredients:
8 slices bacon, halved
1 medium onion, cut into small dice
½ medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
¾ cup barbecue sauce
½ cup brown sugar
¼ cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon mustard
Directions:
Adjust oven rack to lower-middle position and heat oven to 325°F. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about ¼ cup of 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.
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