Let’s start with the bacon!
Chop up 5 or so pieces of bacon.
Now fry that bacon in a warm skillet.
We just want to render it’s fat here and slightly cook it. Once your bacon is cooked remove it from the pan and don’t even think of pouring that fat out!
While the bacon is cooking let’s get our sauce together.
Start with 1/2 cup of brown sugar…
to that add 1/4 cup of apple cider vinegar…
3/4 cup of barbecue sauce…
and 2 teaspoons of dijon mustard.
Now whisk everything together and taste it to make sure you like it.
Wanna add more mustard? Go right ahead!
In the same pan our bacon was cook in saute 1 onion in your bacon fat,…
one diced green bell pepper, and half of a diced fresh jalapeno for about 5 minutes or until they are soft.
Now to your pan add 2 large cans of pork and beans.
Sure you could soak your own navy beans overnight, boil and season them, then use them in lieu of these pre-made beans. But I’m telling you this dish just wouldn’t turn out as good without the canned pork and beans.
Just trust me, ok?
Now pour everything into a baking dish…
and top it with your undercooked bacon.
Pop this into a 325 degree oven for two hours or until your beans are bubbling and the sauce is nice and thick. Think pancake syrup thick!
Two hours later and here are some baked beans almost worthy to be considered a main dish! See why we undercooked the bacon? Everything caramelized beautifully while being cooked low and slow.
Prayers for a safe trip would be appreciated and I’ll see you in a week with a ton of stories to share!
- 5 slices of chopped bacon
- 1 onion chopped
- 1/2 diced jalapeno
- 2 large cans pork and beans
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 3/4 cup barbecue sauce
- 2 teaspoons dijon mustard