TabyanInn

These baked beans are the result of another attempt to find “the best recipe.” It took a few tries, but we love the results! They are thick and delicious…

Ingredients

• 8 slices bacon, halved
• 1 medium onion, diced small
• ½ medium green pepper, diced small
• (3) 28 oz cans pork and beans
• ¾ cup barbecue sauce
• ¼ cup brown sugar
• ¼ cup maple syrup
• ¼ cup cider vinegar
• 2 tablespoons Dijon mustard

How To Make

Adjust oven rack to lower-middle position and heat oven to 325F. Fry the bacon in large, deep saute Dutch oven until bacon has partially cooked and released about ¼ cup drippings. Remove the bacon from pan and drain on paper towels.

Add onions and peppers to drippings in pan and saute 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 ½ 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.