This recipe is from the Pioneer Woman. I'm usually on the fence about baked beans, taking some to be polite, and pushing them around a bit. But these were so, so good.
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325
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
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.