I cannot take credit for these incredible baked beans; I found this recipe posted on the Pioneer Woman's blog. Actually, Ree didn't come up with this one either....she got it from an online friend named Pam Anderson (no, not THAT Pam Anderson!).
These beans are truly to die for!! You've got to try this recipe!
Quick Southern-Style Baked Beans
Serves up to 18
8 slices bacon, halved
1 medium onion, diced
1/2 medium green pepper, diced
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce (I use my own gf bbq sauce)
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
NOTE: Pure distilled vinegar is gluten free, malt vinegar is not. Flavored and seasoned vinegars may contain gluten, most typically in the form of malt, so ingredient lists should be carefully read. If wheat protein is contained in vinegar, the label will say so. The single word “vinegar” on a food label implies cider/apple vinegar and is gluten free. (from diet.com).
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep saute 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 saute 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 flavored beans into a greased 13-by 9-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.