Danny Gaulden
2 cans B&M or Bush’s “baked beans”
8 slices Hickory Smoked Bacon
1 small onion — chopped
1 small red bell pepper — chopped
1 small green bell pepper — chopped
5 tablespoon BBQ Sauce
3 tablespoon dark brown sugar
OR
5 tablespoon molasses
2 tablespoon mustard
Drain 2 cans of B&M, or
Bush’s “baked beans” (Campbell pork & beans will work in a pinch).
Drain 75% or more of liquid from beans and discard. Pour beans into baking dish (no lid required). In a skillet, fry 4 thick slices
of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while preparing other ingredients. Now fry 4 more slices of bacon till medium done, and set aside. Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Saute 1 small onion, 1 small green, and 1 small red (if avaliable) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sauteed onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons of mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5
tablespoons of molasses, and pour into beans. Crumble or dice with a good chef’s knife the cold bacon, and stir into beans. Place medium done bacon slices on top of beans and bake in oven at 350 degrees for about 45 minutes, or in pit till thick and rich. Hope you guys and gals like this as well as we do.