PW Baked Beans

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I tried out the PW recipe for baked beans last week and it is now a favorite within our household.  Ree calls it "The Best Baked Beans Ever" on her blog and she is not joking!  After David tried these, he said, "This is how all baked beans should be made."  Needless to say, this is now a Dave's Fave. 

The link to the original recipe via the Pioneer Woman is here, complete with how-to pics and step-by-step tutorial.  However, since I do not have 58.2 mouths to feed like Ree, I reduced the recipe to approximately one-third.  Some of these measurements don't reduce easily, but on this recipe...as with many when cooking...exact measurements aren't as big of a deal.  It's not like this particular recipe is creme brulee or meringue. 

Best Baked Beans Ever

via PW who used Pam Anderson's recipe

3 slices bacon, halved

1/3 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
1 large can (28 ounces) pork and beans
1/4 cup barbecue sauce
1/4 cup brown sugar
2 tablespoons (approximately) distilled or cider vinegar
2 teaspoons (approximately) Dijon mustard

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 2 tablespoons worth of 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. 

Pour flavored beans into a greased 8x8 (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.

And of course, like all beans, the second and third day tastes even better because the beans have had a chance to soak up more of that tasty, saucy goodness!