What you need
10 slices of bacon in half
1 chopped yellow onion
½ chopped green pepper
54-ounce can of pork and beans
4 tablespoons of ketchup
1/4 cup molasses
2/3 cup of brown sugar
¼ cup cider vinegar
2 teaspoons of dry mustard
Cook the bacon halfway through, and drain on a paper towel afterwards.
Heat about 2 tablespoons of bacon fat in a medium sized skillet. Add the diced onion and green pepper to it, then allow to sauté for about 5 minutes or until it’s soft.
Add the rest of the ingredients and mix well. Leave the mixture to simmer for a minute. Grease the baking pan while simmering.
Place the beans in the greased baking pan and put the cooked bacon on top of it. Bake in a 325 degrees preheated oven for 2-3 hours.
Leave the beans to cool for 5 minutes before serving.
To make a vegetarian variation of this dish, don’t use bacon. Instead, use 4 cans of navy or pinto beans that have been drained and rinsed, and then increase the sauce ingredient amounts by 1/2 to make up for the lack of sauce in the pork and beans.
If you prefer your baked beans to be more spicy, use 1 – 2 diced jalapeños instead of the green bell pepper. You can also add some cayenne pepper to the sauce, and top with some jalapeno slices!