Sherri has been making these beans since she was inspired by a friend’s recipe over 30 years ago. The extra bacon and beef add depth to this savory and hearty favorite.
6-8 servings
Ingredients
5 slices bacon
1/2 lb. ground beef (80% lean or more)
1 medium onion, diced
1 large bell pepper (cut 1 ring for garnish; dice remainder)
3 15-oz cans pork and beans, such as VanCamp’s
1/2 cup dark brown sugar
1/4 cup molasses (preferred), dark Karo syrup, or cane syrup
2/3 cup hickory smoke barbeque sauce
1 Tbls. Worcestershire sauce
1/2 tsp Liquid Smoke (optional)
1/2 tsp black pepper
Instructions
Preheat oven to 350 degrees.
In a skillet, cook bacon until almost crisp. Remove and set side
Lightly brown ground beef, onion, and chopped bell pepper in bacon drippings. Drain and remove to a large mixing bowl.
Drain some of the sauce from pork and beans, then combine them with the ground beef. Stir in brown sugar, molasses (or syrup), barbeque sauce, Worcestershire sauce, Liquid Smoke, and black pepper, mixing well.
Spoon beans into a greased 3-qt. baking dish or large iron skillet.
Chop or crumble bacon; sprinkle it on top of the beans. Add the bell pepper ring to the center for garnish.
Bake uncovered 35-45 minutes. Let rest before serving.