| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 12 slices bacon
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- Four 28-ounce cans pork and beans
- 1 cup barbecue sauce
- 3/4 cup brown sugar
- 1/3 cup white vinegar
- 1/4 cup sliced jarred jalapenos
- 1/4 cup Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
- Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
- Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1331 |
| Total Fat | 65 g |
| Saturated Fat | 19 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 17 g |
| Sugar | 23 g |
| Protein | 90 g |
| Cholesterol | 261 mg |
| Sodium | 1841 mg |
Reviews
These were very good, little too saucy. Maybe I’ll drain the pork and beans next time. Hunny said next time maybe dice the jalapenos and chop the bacon smaller so that it’s the same consistency as the beans and peppers….FULL OF FLAVOR!
I always drain and rinse the pork and beans, then add all my own seasonings.