2 strips thick cut bacon
1 medium onion and 1/2 gold bell pepper, approximately 2/3 Cup each chopped
2 15 oz. cans pork and beans removing any pieces of pork and excess liquid
3 Tablespoons of brown sugar and dark molasses each
2 Tablespoons salad mustard
1/4 cup catsup
1 tablespoon hickory liquid smoke.
No nutrition information available
Saute bacon until almost done in 1 quart saucepan. Remove and drain; cut into smalls pieces when cool. Saute onion and bell pepper in just enough drippings to cover bottom of pan. Add remaining ingredients stirring in well. Stir in chopped bacon. Simmer on low heat until sauce thickens; approximately one hour. Can be made ahead and reheated.