Ingredients
4 slices thick cut bacon, cut crosswise into 1" pieces
1 small red bell pepper, stemmed, seeded, and finely chopped
1/4 c. packed light brown sugar
1/4 c. ketchup
2 tsp. Dijon mustard
1 (28-oz.) can Bush’s Brown Sugar Hickory Baked Beans
Chopped parsley, for garnish
Preparation
Step 1Preheat oven to 350°. Arrange bacon in an even layer in a medium nonstick skillet. Place over medium heat and cook, stirring occasionally, until bacon is golden, about 7 minutes. Discard excess bacon fat.Step 2Return skillet with bacon to medium heat and add bell pepper, brown sugar, ketchup, and mustard. Cook, stirring frequently, until pepper starts to turn tender and liquid thickens, about 3 minutes.Step 3Stir in baked beans and return to a simmer. Remove skillet from the heat.Step 4Place six 4-ounce ramekins on a small baking sheet and fill each with bean mixture (a heaping 1/2 cup per ramekin). Bake until bubbly, 25 to 30 minutes. Top with chopped parsley and let cool slightly before serving.
