- 3 bacon strips, diced
- 1/2 cup chopped green pepper
- 2 cans (15 ounces each) pork and beans
- 1/3 cup hickory smoke-flavored barbecue sauce
- 1/3 cup packed brown sugar
- 2 teaspoons prepared mustard
- In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute green pepper in drippings until tender. Drain one can of beans. In a bowl, combine both cans of beans, barbecue sauce, brown sugar, mustard and green pepper.
- Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and heated through. Sprinkle with bacon. Yield: 6 servings.
Reviews forBebop Baked Beans
"Love the recipe. I used honey mustard instead of regular mustard and they were so good, everyone ate them up."
"I love this recipe. It is my #1 recipe to go to for baked beans. I make it as is except I add some chopped onion with the green pepper."
"These were a little too sweet for my taste. Maybe that's because I used beans that were labled baked beans instead of pork and beans. Also the brand of barbecue sauce I used was quite sweet. I suggest cutting back on the brown sugar if you don't want really sweet beans. I doubled the recipe for a potluck and added half a chopped yellow onion along with the sauteed green pepper. I also added about 9 oz. of ham steak cut into chunks and half a can of pineapple chunks packed in juice (drained first). I baked these in the oven the night before the potluck and then heated them up for about 3 hours before it on low in a crock pot. They were pretty good by lunchtime, but they were even better when I took home the leftovers that had been sitting on warm until about three hours longer. So, maybe the crockpot is the way to go on these if you're not in a hurry. BTW I teach at an elementary school in central California. The staff is a mix of Californians and southerners from East Texas and Louisianna. The Californians thought the beans were OK, but the southerners loved them!"