This recipe is good enough to just dive in and eat your way out. Okay, I have to concede, it's too hot for that today, but if you like Baked Beans, you're gonna love these. And they use canned pork and beans!!! Yay!
*Oh, and don't worry about using your oven, this recipe is easily converted to your slow cooker! Would I let you down? Hehe!
6 slices bacon, cooked crispy and halved or coarsely crumbled
1/2 cup onion, minced
1/4 cup bell pepper, minced (optional)
3 (28 oz.) cans of pork and beans (we like Bush's)
2 teaspoons dry mustard or 1 tablespoon Dijon
1/2 cup brown sugar
3 Tbsp. molasses
1/2 cup ketchup or your favorite BBQ sauce
1/8 tsp. garlic powder
Preheat oven to 325'F.
Fry bacon in large, deep sauté pan until bacon has partially cooked and released about 3-4 tablespoons of drippings. Remove bacon from pan and drain on paper towels.
Add onions and pepper to drippings in pan and sauté until tender, approximately 5 minutes.
Add beans and remaining ingredients, except bacon; bring to a simmer. Pour into a greased 3 quart baking dish. Top with bacon.
Bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
*SLOW COOKER TIP: If it's too hot to turn your oven on (like today), you can make these in the slow cooker! Just pour the mixture into your crockpot (I always line mine with the Slow Cooker Liners for easy clean up.) Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 1/2 to 3 hours) or until desired consistency.
"For my yoke is easy, and my burden is light." Matthew 11:30