These baked beans are the result of another attempt to find "the best recipe." It took a few tries, but we love the results!
- 8 slices bacon, halved
- 1 medium onion, diced small
- 1/2 medium green pepper, diced small
- 3 (28 oz) cans pork and beans
- 3/4 cup barbecue sauce
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup cider vinegar
- 2 tablespoons Dijon mustard
Adjust oven rack to lower-middle position and heat oven to 325F. Fry the bacon in large, deep sauté Dutch oven until bacon has partially cooked and released about 1/4 cup drippings. Remove the bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and sauté until tender, about 5 min. Add the beans and remaining ingredients, then bring to a simmer.
Top with the bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 3 hours. (If not using a Dutch oven, pour bean mixture into a greased 13-by 9-inch (or similar size) ovenproof pan).
Let stand to thicken slightly and serve.
Prep time: 30 min.
Cook time: 3 1/2 hours.
Serves: 12.
Notes
Source: Marc Tabyanan.
Secret ingredient: We use this maple syrup produced by the Washington Distillery Company, with the syrup aged in the bourbon barrels. It is pretty amazing.
