1 (55-ounce) can Bush’s Baked Beans, Original Recipe, mostly drained
1 (28-ounce) can Bush’s Baked Beans, Original Recipe, mostly drained
3 Tbsp ketchup
2 Tbsp molasses
1 Tbsp prepared mustard, such as Gulden’s spicy
1/2 tsp red pepper flakes
1 tsp salt
1/2 teaspoon ground black pepper
Instructions
Preheat oven to 325°. Coat a 3-quart ovenproof casserole dish with lid with nonstick cooking spray. Set aside.
In a skillet, cook bacon over medium heat until limp, approximately 10 minutes. Remove from pan, reserving 1 tablespoon bacon grease.
In the same skillet, cook onion and bell pepper in reserved bacon grease until soft, approximately 10 minutes. Set aside.
Place beans in prepared casserole dish. Add bacon, cooked vegetables, ketchup, molasses, mustard, red pepper flakes, salt, and black pepper to beans, stirring well. Cover with lid.
Bake for 90 minutes with the lid on and for 30 minutes with the lid off. Serve hot.
Originally Submitted
1/11/2011
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