½ pound JC Potter Sliced Slab Bacon
1 (13-ounce) package Bar-S Smoked Sausage, sliced
½ cup chopped onion
½ cup chopped bell pepper
2 (15-ounce) cans pork and beans
2 (15-ounce) cans Great Northern beans
¾ cup Head Country Original Bar-B-Q Sauce
¼ cup ketchup
2 tablespoons Seikel's Oklahoma Gold Old Style Mustard
¼ cup Garden Club Vinegar
4 tablespoons brown sugar
Cook bacon over medium heat in a deep-sided sauté pan or Dutch oven until fully cooked. Remove bacon and set aside.
Drain bacon drippings so that you're left with about 1 tablespoon in the pan. Saute sliced sausage, onion and bell pepper for 5 to 7 minutes until vegetables are tender. Add beans, sauce, ketchup, mustard, vinegar and brown sugar. Simmer 8 to 10 minutes until bubbling and slightly thickened.
Transfer beans to a greased 2-quart dish, cover and bake at 350 degrees for 1 hour. Uncover and continue to bake for 25 to 30 minutes. Let sit for 10 minutes before serving.