The Best BBQ Baked Beans


  • 1 pound bacon sliced
  • 1 green bell pepper seeded and diced
  • 1 medium yellow onion diced
  • 1 3- pound 53 ounce can pork & beans
  • 1 cup barbeque sauce
  • 1/3 cup brown sugar
  • 1 tablespoon mustard


  1. Bring a dutch oven or large pot to medium high heat and add the sliced bacon. Cook for about 10-12 minutes, stirring occasionally, until bacon begins to crisp. Drain the bacon slices on a plate lined with a paper towel, and reserve 2 tablespoons of the bacon drippings in the pan, discard the rest.
  2. Add the green bell pepper and onion to the bacon drippings and cook for 5 minutes or until the vegetables soften, stirring often. Add the pork & beans, barbeque sauce, brown sugar and mustard and stir to combine. Bring to a boil then reduce to simmer, cover with a lid and cook for 1 hour. Stir occasionally so the beans don't stick to the bottom of the pan. Serve warm or at room temperature.