• 10 slices bacon diced
  • 1 yellow onion finely diced
  • 1/2 green bell pepper finely diced
  • 54 oz can pork and beans or 4 (15.5oz each) cans
  • 4 Tbsp ketchup
  • 1/4 cup molasses
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 tsp dry mustard


  1. Cook bacon about half way through (in whichever way you want), and set aside to drain on a paper towel. Once cooled, roughly chop into semi-bite sized pieces.
  2. Preheat oven to 325 degrees and set rack to the lower-middle rack position.
  3. In a deep skillet, heat about 2 Tbsp of bacon grease (or butter) over MED heat. Add diced onion and green pepper and sauté about 5 minutes, until softened.
  4. Add remaining ingredients and stir to combine well. Let mixture simmer for a minute or so.
  5. While the mixture is simmering, grease a 13×9 baking dish, or other 3 quart dish or pot.
  6. Pour beans into the prepared baking dish and lay cooked bacon on top of the beans.
  7. Bake for 2-3 hours, depending on your desired consistency.
  8. Let the beans stand for 5 minutes before serving.

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