For a pot-luck dinner or a picnic, this simple baked bean recipe is sure to impress with Musselman’s Apple Butter.
Preheat oven to 325°F.
In a Dutch oven (or large sauce pot) fry bacon until it has partially cooked and released about 1/4 cup drippings. Remove bacon and drain on paper towels.
Add onions and peppers to drippings and sauté until tender, about 5 minutes.
Add canned beans, apple butter, brown sugar, mustard, and Worcestershire sauce, and bring to a simmer.
Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. (If using a large sauce pot, transfer beans to a 4-quart casserole dish to bake.)