Cooking Time: 45 minutes to 2 hours
bacon, cut in 1-inch pieces
green bell pepper, diced.
cans (28 ounces each) pork and beans
distilled or cider vinegar
dry mustard or 2 TBS Dijon Mustard
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
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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