I am reposting this recipe because it is worth repeating!
Quick Southern-Style Baked Beans
This is the adapted version for 4-6 people of the Quick Southern-Style Baked Beans recipe by Pam Anderson
4 slices bacon, halved
1/2 medium onion, cut into small dice
1/4 medium green pepper, cut into small dice
3 large cans (15 ounces each) pork and beans
3/4 cup barbecue sauce, I use KC Masterpiece Hickory and Brown Sugar
1/2 cup brown sugar
1 tablespoon vinegar
1 teaspoons dry mustard or 1 tablespoon Dijon Mustard
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 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). I use a cast iron skillet so I just put that in the oven, but if you want you can 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.