8 slices thick peppered bacon, halved
1 small red onion, diced
1 green bell pepper, diced
1/2 jalapeno pepper, deseeded and diced
3 large cans (28 ounces each) pork and beans
3/4 c barbecue sauce (Use your favorite. I generally use two kinds, a honey and a smoky mesquite)
1/2 c brown sugar
1/4 c apple cider vinegar
2 Tbsp Dijon mustard
Fry bacon in large, deep skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about five minutes. Stir in beans and then add remaining ingredients, bringing to a simmer.
Crockpot method: Pour into crockpot, lay bacon on top and cook on low setting for 4 hours. Turn off heat and let sit 15 minutes before serving so it will be a thick consistency.
Oven method: Preheat oven to 325. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly in a thick sauce, about 2 hours. Let stand to thicken slightly and serve.