8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
1 hot pepper of your choice fine chopped
4 (15 oz. ea.) cans pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tsp. dry mustard (or 2 tbsp. prepared Dijon)

Adjust oven rack to lower-middle position and heat oven to 325°F.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.

Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour beans into a greased 13x9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Submitted by: Linda S.