Ingredients

• 4-6 thick cut bacon slices

• 1 medium onion, diced

• ½ jalapeno, diced (optional, for mild heat)

• ½ bell pepper, diced

• 1 can (12 oz) pork and beans (do not drain)

• 1 can (12 oz) red kidney beans, drained and rinsed

• 1 can (12 oz) pinto beans, drained and rinsed

• ½ cup BBQ sauce

• ½ cup ketchup

• ½ tablespoon yellow mustard

• 2-4 tablespoons brown sugar (to taste)

• 2 teaspoons Worcestershire sauce

• 1 tablespoon molasses

• 2 teaspoons Cajun seasoning (optional)

• 1 teaspoon minced garlic

• Black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. Par-cook the bacon: Cut bacon into 3-4 strips and cook for about 3 minutes in a skillet—do not crisp fully as it will finish in the oven. Remove and set aside.

3. Saute the vegetables: Drain most of the bacon grease, leaving about 2 tablespoons in the pan (or substitute with cooking oil). Add onion, jalapeno, and bell pepper. Sauté for 3-4 minutes until translucent.

4. Mix the beans and sauce: To the skillet, add the pork and beans (undrained), kidney beans, pinto beans, BBQ sauce, ketchup, mustard, brown sugar, Worcestershire sauce, molasses, Cajun seasoning, garlic, and black pepper. Stir until well combined.

5. Assemble in baking dish: Pour the bean mixture into a 9×13-inch ungreased baking dish. Top evenly with the par-cooked bacon strips.

6. Bake uncovered for 35-45 minutes, or until bubbly and the top is caramelized and slightly crispy. Do not overcook.

7. Cool and serve: Let the beans cool slightly before serving for best texture and flavor.