Sweet and Spicy Baked Beans With Spicy Candied Bacon
No summer barbecue is complete without the baked beans. This family favorite topped with spicy candied bacon will have them scraping the bottom of the pan every time.
8 slices thick cut bacon cut in half
1 1/4 cup brown sugar divided in two
1/2 teaspoon Cayenne Pepper (more if you like it really hot)
1 small onion diced
1/2 medium red or green bell pepper diced
1 japeleno diced
3 large cans pork and beans
3/4 cup ketsup
1 tablespoon Worcestershire Sauce
3 tablespoons Spicy Dijon mustard
3 tablespoons prepared yellow mustard
Preheat oven to 325 degrees.
Saute bacon on medium low heat just long enough to render about half of the fat but do not brown it. Set aside on a paper towel to drain fat and cool. Add the diced onion, bell pepper and japeleno to the bacon drippings in the skillet and saute until tender. Add the pork and beans, 3/4 cup of the brown sugar, ketsup, Worcestershire Sauce and Spicy Dijon mustard. Stir until well mixed. Pour bean mixture into a 13×9 baking dish. Bake in the oven for one hour. Mix remaining 3/4 cup brown sugar with the Cayenne pepper in a shallow dish until well blended. Coat the cooled, half cooked bacon with the yellow mustard and then in the brown sugar/cayenne mixture. Repeat if needed to coat the bacon well. When the beans have baked for one hour stir well. Lay the coated bacon strips on top of the beans and continue baking for another hour or until the bacon is golden brown and carmelized. Cool for twenty minutes and serve warm.