Baked Beans (Quick Southern-Style)
- 3 bacon (slices, halved)
- 60 g diced onion
- 30 g diced green bell pepper
- 800 g canned baked beans (or pork and beans)
- 1/4 c barbecue sauce (or brown sauce)
- 40 g Sugar (Brown)
- 4 t Vinegar (Cider)
- 1 t dry mustard (or 1 T Dijon mustard)
Adjust oven rack to lower-middle position and heat oven to 325F/Gas 3/160C.
Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 2 teaspoons drippings. Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and saute 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 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.
SJ Note 6 Jul 2010: These are good! I'll be tweaking the taste as we keep making these, but it's a good start.
SJ Note 8 Sept 2010: These are good with brown sauce instead of barbecue sauce, too.