Ingredients
The following ingredients have 10 Servings
- 10 slices bacon, divided
- 1-1/2 cups chopped onion
- 1/2 cup chopped jalapeno or green bell pepper (or a combination)
- 3 large (1 pound 12 ounce) cans of pork and beans (I prefer Bush's original baked beans)
- 1/2 cup chili sauce (see note)
- 2 teaspoons yellow mustard
- 3 heaping tablespoons light or brown brown sugar
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/2 teaspoon hot sauce, or to taste
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
Instruction
- Preheat oven to 350 degrees F.
- If topping beans with strips of bacon, parcook half of the slices whole, just long enough to render the fat and begin the cooking process, but do not cook crisp. Otherwise, chop all of the bacon and cook; remove half and reserve for topping.
- Add the onion and jalapeno or bell pepper to the remaining bacon and drippings in skillet, cook and stir over medium heat until softened.
- Stir in all of the remaining ingredients and bring to a boil.
- Pour into an ungreased 9 x 13 oblong baking dish, top with the reserved parcooked bacon and bake uncovered, at 350 degrees F about 35 to 45 minutes, or until bubbly.
