3 cans of van camps pork and beans. (28 oz)
Separate the sauce and the beans/other ingredients, then mix
For the sauce, you’ll need:
Two tbsp of Dijon Mustard
1/4 cups of Hickory Smoked Bullseye Barbeque sauce, and 1/4 cup of Bullseye spicy sauge
1/4 cup of Apple Cider Vinegar
OTHER INGREDIENTS:
One onion and one red bell pepper, finely chopped.
8 slices of thick bacon. Cook in a skillet on the stove to get the grease off. Do not brown or crisp in the skillet, oven will finish it. *Disclaimer: oven finishing will not grant extra xp.
Put the beans and ingredients in the disposable pan.
After the bacon is cooked on the skillet, slice the bacon in half and place on top of the ingredients/beans
Bake uncovered on 325 degrees for 2 hours or until the juices are mostly cooked out.
Enjoy!