3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans
Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb
crumbled cooked pork sausage
1 can apple pie filling
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in
remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop
in large pot for 30 minutes if you don't have time to do them in the
oven. Serves 12.

note... only use 1/2 the green pepper like the recipe says

First off, as you have probably heard, Keri's recipe is outstanding. It is one of three recipes which use canned beans that I make. (and one is a pasta/bean thing which does not even count). Anyway, I have made it both ways and something closer to the 2 - 28's is a real crowd pleaser.

I drain and rinse the beans in a colander so the can juice does not interfere with the magic in this recipe.

Add all the goo from the pie filling.

The beans get a rinse.