Quick Barbecue Beans Recipe

• 4 ounces sliced bacon, cut into 1/2-inch strips
• 1 cup finely diced yellow onion (about 1 medium onion)
• 2 tablespoons finely diced green bell pepper
• 1 tablespoon finely diced seeded jalapeno (about 1 small pepper)
• 1 teaspoon finely minced garlic (about 1 medium clove)
• 1 cup ketchup
• 3/4 cup dark brown sugar
• 1/2 cup apple juice
• 1/4 cup honey
• 2 tablespoons molasses
• 1 tablespoon apple cider vinegar
• 1 tablespoon
• 1 tablespoon yellow mustard
• 1 tablespoon hot sauce
• 1 (19-ounce) can pork and beans
• 1 (15.5-ounce) can butter beans, drained and rinsed
• 1 (15.5-ounce) can great northern beans, drained and rinsed
• Kosher salt, to taste

1. Preheat oven to 300u0b0F. Place a 12-inch skillet or dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in the pan as possible.
2. Add onion to pan and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeno, and garlic and cook until fragrant, about 1 minute. Stir in ketchup, brown sugar, apple juice, honey, molasses, vinegar, barbecue rub, mustard, hot sauce, and reserved bacon; bring to a simmer. Gently fold in pork and beans, butter beans, and great northern beans.
3. Transfer beans to oven and cook, uncovered, until beans are heated through and sauce has thickened, about 50 minutes. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

bacon, yellow onion, green bell pepper, seeded jalapeufo, garlic, ketchup, brown sugar, apple juice, honey, molasses, apple cider vinegar, yellow mustard, hot sauce, pork, butter beans, great northern beans, kosher salt

Taken from www.seriouseats.com/recipes/2014/06/quick-barbecue-beans-recipe.html (may not work)