2 slices bacon, chopped
½ cup chopped onion
1 large roasted red pepper, chopped – from a jar is fine
or chopped fresh red peppers
1 can (14 oz/398 ml) baked beans (with molasses is our favourite)
¼ cup hickory-style barbecue sauce (we like Bulls-Eye)
2 – 3 tsp. Dijon mustard – we like the stronger mustard flavour
1 tbsp. fancy molasses, brown sugar or maple syrup – optional: see recipe
In large frying pan (helps the beans cook more quickly), sauté the bacon and onion (and fresh red pepper if using) over medium to medium-high heat until onion is translucent and softened. Stir in red pepper and sauté a minute or two more. Stir in remaining ingredients except molasses. Simmer a few minutes. Taste and see if you think you want the molasses in there or not. Substitute brown sugar or maple syrup for a less intense flavour. Continue to simmer about 5 minutes. If you need to hold them longer, you may need to add a small about of water to maintain the consistency.
Other variations:
1. few drops Worcestershire sauce and/or hot sauce
2. finely chopped chipotle pepper
3. pinch of smoked paprika
4. fresh chopped bell peppers – red and green – in place of the roasted peppers
5. pineapple – drained crushed pineapple would be good