Baked Beans with a Citrus Twist

These beans make alot but they freeze well too. So I make the whole batch and what doesn't get eaten, I freeze in smaller containers for my bf and I to have now and then with dinner. Ive made this recipe for many yrs and whenever I take this to BBQs and potlucks there's never any left. Even if others bring beans too, there is never any of mine left. So I know this is a great recipe. Today tho I decided to try something a bit different. I made this recipe adding orange zest to it. Wow! Its a lil different and yet if you didn't know, you wouldn't be quite sure what it was. So I will be making it like this again.

My Famous Baked Beans! Now with a twist.

1 lb. bacon, cut up
1 lg. onion, chopped
1 lg. green pepper, chopped
1 c. ketchup
2/3c. dry red wine
1/2c. brown sugar, packed
1 tb. dry mustard
1 tb. Worcestershire sauce

2 tsp. finely chopped orange zest

1 can <1> pinto beans, kidney beans, black eye peas, small white beans
1 can <20oz.> pork and beans

Partially precook bacon in lg. frying pan.

Drain on paper towels and pour off all but 2-3tb. of the bacon fat.

To the fat, add the onion and green pepper and cook till glazed.

Mix together ketchup, wine, brown sugar, dry mustard and Worcestershire. Add to the cooked vegetables and mix well.

Drain and rinse the first 4 cans of beans.

Put in casserole, then add all the sauce and veggies and stir. Add the undrained can of pork and beans and mix well again. Add orange zest and stir well.

Add partially cooked bacon bits on top and bake at 350degrees for 1hr. 15min.