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Southern-Style Baked Beans

Prep Time: 15 minutes
Cooking Time: 45 minutes to 2 hours 

  • 8 slices bacon, cut in 1-inch pieces

  • 1 medium onion, diced

  • ½ medium green bell pepper, diced.

  • 3 large cans (28 ounces each) pork and beans

  • ¾ cup barbecue sauce

  • ½ cup brown sugar

  • ¼ cup distilled or cider vinegar

  • 2 TSPS dry mustard or 2 TBS Dijon Mustard 

Adjust oven rack to lower-middle position. Heat oven to 325 degrees. In a large pan, fry bacon until it is partially cooked and has released about ¼ cup drippings. Remove bacon from pan and drain on paper towels.

            Add onion and bell pepper to pan and sauté in drippings until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there’s not enough room in pan, heat beans to a simmer, transfer to a large bowl and stir in remaining ingredients.)

            Pour flavored beans into a greased 9-by-13-inch (or similar size) oven-proof pan (a large, wide casserole lets the beans thicken nicely). Bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup, 45 minutes to 2 hours, depending on the “juiciness” of the brand of beans you use. Let stand to thicken slightly. Serve warm.

            This recipe is easily increased or decreased. Use a 28-ounce can of beans for every six quest. 


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