1 onion, diced
½ green pepper, diced
10 slices thick-cut bacon, halved
3 cans (28 oz each) pork and beans
¾ cup BBQ sauce
½ cup dark brown sugar
¼ cup distilled or cider vinegar
2 tbsp. Dijon mustard
Preheat the oven to 325 degrees. Move the oven rack in the lowest position.
In a skillet over medium heat, fry bacon until about half-way cooked or until you have roughly 1/4 cup of bacon drippings. Transfer bacon to a paper towel reserving drippings in the skillet.
Add the onion and green pepper to the skillet and cook until tender.
Add the pork and beans and the remaining ingredients. Bring to a simmer then pour into a 9” x 13” baking dish or pan.
Top with the partially-cooked bacon and bake uncovered for about 2 hours, stirring once.