Country Baked Beans)
The secret to simply the best baked beans has nothing to do with the beans or the barbeque sauce. It's all about the bacon. So much so, I do think the title of this age-old dish should be Baked Bacon on a Bed of Barbeque Beans.
- 2 1 pound 12 ounce cans pork and beans (I used Van Kamp’s)
- 1/4 large green bell pepper finely diced
- 1/2 cup ketchup
- 1/2 cup firmly packed brown sugar
- 1/4 cup yellow mustard
- 1 large sweet onion peeled and quartered
- 4 strips of the best bacon you can get your hands on
Mix pork and beans with diced bell pepper.
Mix together next three ingredients and add to bean mixture. Mix well. Pour into a baking dish that has been sprayed with non-stick cooking spray. Don’t forget to spray the dish. This stuff bakes on likes nobody’s business.
Bury the onion quarters in the beans.
Cover the top of the beans with the bacon.
Bake at 350 degrees for 1 1/2 hours or until the bacon is crispy and the beans mixture is bubbly. The level of the liquid should cook down just below the surface of the beans. The amount of cook time is dependent up the size of the baking dish and the depth of the bean mixture. I used a 9 1/2 inch by 3 inch round baking dish and cooked them for 2 hours.