Monday, May 14, 2012

Quick Southern-Style Baked Beans
thank you to Gretchen Carr for sharing
Serves up to 18
8 slices bacon, halved   *I USED THICK PEPPERED BACON
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice  *A WHOLE PEPPER IS FINE TOO
3 large cans (28 ounces each) pork and beans  *I USED BUSH'S ORIGINAL BAKED BEANS
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar *CIDER VINEGAR BETTER!
2 teaspoons dry mustard or 2 tablespoons Dijon  *A LITTLE EXTRA DIJON GIVES IT A LITTLE EXTRA "TWANG"!
Put on your favorite HOT MAMA APRON. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

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