2 large cans pork and beans
1 medium sweet red onion
2 bell peppers (large, yellow and red )
1 1/2 lbs backon (hickory flavor or maple )
1/2 cup brown sugar
1 tablespoon liquid smoke (or less, to taste)
1/2 cup BBQ sauce (hickory smoke flavor )
season salt

Separate the bacon, chop 1/2 pound into small pieces and set aside. Chop red onion coarsely and set aside. Quarter bell peppers, remove stem and seeds, and slice into 1/4-inch strips.

In a large mixing bowl, add pork and beans, liquid smoke, brown sugar, and BBQ sauce, mixing well. Add chopped bacon, onion and bell pepper, mixing well. Season with salt to taste (flavor should be sweeter than you think, because the bacon will add extra salt when cooking).

Pour ingredients into a large baking pan, cover top with remaining 1 pound of bacon.

Bake at 375°F until bacon is browned on top (about 2 hours). Skim oil from the top.

Serve warm.

Submitted by: Andrew