Bold And Saucy Baked Beans

• 8 slices Bacon, Sliced Across Into 1 Inch Pieces
• 1 whole Large Onion, Chopped
• 1/4 cups Chopped Green Pepper
• 1 can (28 Oz. Size) Pork And Beans, Undrained
• 1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Great Northern Beans, Or Black Beans, Butter Beans, Kidney (Whatever You Prefer)
• 1 cup Barbecue Sauce
• 1/2 cups Ketchup
• 1/2 cups Medium Or Hot Picante Sauce (trust Me, It Makes Them!)
• 1/4 cups Molasses
• 1/4 cups Maple Syrup
• 1/4 cups Brown Sugar
• 1/2 teaspoons Liquid Smoke
• 1-1/2 teaspoon Dry Mustard
• 1/2 teaspoons Cumin
• 2 teaspoons Chili Powder
• 1/2 teaspoons Garlic Powder

1. Preheat oven to 325 F.
2. In a large skillet over medium heat, saute the bacon until almost cooked, but not too crisp. Remove bacon from the skillet with a slotted spoon and place it in a large bowl. Drain all but about 1 tablespoon of the bacon grease from the skillet and discard it or use it for another purpose. Add the onion and green pepper into the skillet, if using. Saute for a few minutes to soften. Add them into the large bowl with the bacon.
3. Into the large bowl add the undrained pork and beans, the 2 cans of rinsed and drained beans and the rest of the ingredients and mix well.
4. Pour into a 9 x 13 inch baking dish. Cover the dish with a sheet of foil and bake at 325 F for 45 minutes. Uncover and continue baking for 20-25 more minutes.
5. Cooks Notes: Sometime I will add a chipotle chile with a little of the adobo sauce that has been finely diced. You know I can't get enough of those! It is also delicious to turn them into "cowboy" beans (what Nanny called them) and add cooked ground beef or sausage.

bacon, onion, ubc, beans, pinto beans, beans, barbecue sauce, ketchup, trust, ubc, ubc, ubc, liquid smoke, dry mustard, cumin, chili powder, garlic

Taken from tastykitchen.com/recipes/sidedishes/bold-and-saucy-baked-beans/ (may not work)