Caramelized and delicious, you really can’t go wrong.
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 oz. each) pork and beans
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tsp. dry mustard or 2 tbsp. Dijon
Adjust oven rack to lower-middle position and heat oven to 325 F. 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.