Tuesday, January 25, 2011
PW Baked Beans
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!