- 4 ounces sliced bacon, cut into 1/2-inch strips
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1 tablespoon finely diced seeded jalapeño (about 1 small pepper)
- 1 teaspoon finely minced garlic (about 1 medium clove)
- 1 cup ketchup
- 3/4 cup dark brown sugar
- 1/2 cup apple juice
- 1/4 cup honey
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon barbecue rub
- 1 tablespoon yellow mustard
- 1 tablespoon hot sauce
- 1 (19-ounce) can pork and beans
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 1 (15.5-ounce) can great northern beans, drained and rinsed
1. Preheat oven to 300°F. Place a 12-inch skillet or dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in the pan as possible.
2. Add onion to pan and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in ketchup, brown sugar, apple juice, honey, molasses, vinegar, barbecue rub, mustard, hot sauce, and reserved bacon; bring to a simmer. Gently fold in pork and beans, butter beans, and great northern beans.
3. Transfer beans to oven and cook, uncovered, until beans are heated through and sauce has thickened, about 50 minutes. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.
Another option is to follow through step 2, and then transfer to the crock-pot to simmer on low all day, removing the oven step entirely.