Simple Southern-Style Baked Beans

If you like thick beans, you can continue to bake them. I've cooked mine up to 3 hours. They just keep getting thicker and richer. I’ve also used Bush’s canned baked beans in place of pork and beans and they’re really good too.

Ingredients:

• 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

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings.
3. Remove bacon from pan and drain on paper towels.
4. 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).
5. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan.
6. 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.