Tasty Tuesdays: The Best (and Easiest) Baked Beans Ever

Photo and Recipe Courtesy of The Pioneer Woman

I am an Olympics FANatic!  I love the pomp and circumstance, I love the athletic competition, and I love the human interest stories.  So to celebrate the upcoming games, I have been up to some party planning!!  I am helping to host an international luncheon at my office where we have all been asked to bring a dish from our country of origin, a country we admire, or a country whose food is just plain yummy!  I am also hosting an All American Olympic Opening Ceremonies Celebration for a few friends.  

Here's the thing...  I need to make a delicious dish representing the Grand Ole US of A, but I will be at a conference in Vegas and returning in the wee hours of the morning on Thursday.  So, I have to make a dish packed with fabulous flavors for both parties that can be whipped up in a hurry on Thursday night.  

When I'm in a food prep pickle I find that the Pioneer Woman always has a solution.  For Memorial Day, I made her baked beans and couldn't believe how incredible they were.  They loved up to their name and were without a doubt the Best Baked Beans Ever!!!

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

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

I think they are definitely a gold medal dish!!!