INGREDIENTS
10 slices bacon, cut in half
1 onion finely chopped
1/2 green pepper
Can 54 ounces pork and beans or equivalent cans small
4 tablespoons ketchup
1/4 cup molasses
2/3 cup brown sugar
1/4 cup vinegar juice
2 teaspoons dry mustard
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INSTRUCTIONS
Cook the bacon about halfway through (the way you like it), and set it aside to drain on a paper towel. Preheat oven to 325 degrees and set rack to lower middle rack position. In a deep skillet, heat about 2 tablespoons of bacon fat (or butter) over medium heat. Add chopped onion and green pepper and saute for 5 minutes until softened. Add the rest of the ingredients and stir until well combined. Let the mixture simmer for a minute or so. While the mixture is simmering, grease a 13″ x 9″ baking dish. Pour the beans into the prepared baking dish and place the cooked bacon on top of the beans. Bake for 2-3 hours, depending on the consistency you want. Let the beans stand for 5 minutes before serving.
