1-First, partially fry the 8 slices of bacon, halved, in a skillet until they’re crisp but not fully cooked this takes about 5 minutes and lets the fat render out for extra flavor. Once done, remove the bacon and set it aside, keeping the drippings in the pan.

2-Next, sauté the chopped medium onion and 1/2 medium green pepper in those bacon drippings over medium heat until they’re soft and fragrant, which usually takes around 5 to 7 minutes.

3-Now, mix in the sauce by combining 3/4 cup barbecue sauce, 1/2 cup brown sugar, 1/4 cup distilled or cider vinegar, and 2 teaspoons dry mustard or 2 tablespoons Dijon mustard in a bowl. Stir this into the sautéed veggies, then add the 3 cans of pork and beans without draining them to keep all that flavorful sauce. Let everything simmer together on low heat for about 15 minutes to blend the flavors.

4-Finally, transfer the mixture to a baking dish, top it with the partially fried bacon, and bake in a preheated oven at 350°F for about 2 hours. This will make it bubbly, thickened, and with crispy bacon on top pure comfort in a pan. Remember, keeping an eye on it ensures the beans don’t dry out, so stir once or twice if needed.