4 cans Pork 'n' Beans, drained
1 large onion, diced small
1 large green bell pepper, diced small
1 cup bacon, diced
1/2 cup brown sugar
1 tablespoon molasses
1 cup strong black coffee
4 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1/2 cup Masterpiece Barbeque Sauce
In a 12" Dutch oven, saute bacon until lightly browned, add onions and saute until translucent. Drain all but a couple of tablespoons of bacon fat off then add bell peppers and saute until softened, add garlic and saute a couple of minutes. Mix Pork 'n' Beans, brown sugar, molasses, Tabasco sauce, coffee, barbeque sauce and Dijon mustard together. Add to bacon, onions and bell pepper and stir well. Cook uncovered, stirring occasionally over medium-low heat for 1 hour or until desired consistency is obtained.
Charcoal: Full bottom spread of coals for frying bacon and sauting vegetables. Reduce coals for low simmer for 1 hour.
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