Preheat oven to 350°F (175° C). Add all of the sauce ingredients in a large mixing bowl and stir to combine, whisking if needed.
Add pork and beans (undrained), tomato sauce, and diced onion and bell pepper. Using a large spoon or spatula stir to combine beans with sauce.
Pour into a casserole baking dish or cast iron skillet or dutch oven. Dice a ½ lb of bacon into small (bite-ish sized) pieces and toss onto the top of the beans. No need to make it pretty, but spread it out so that the bacon gets crispy.
Bake uncovered for 1 ½ - 2 hours until bubbly and bacon is crispy. If crisper bacon is desired, with beans on middle rack, broil for 2-3 minutes until desired crispness is reached. Allow to rest for 10 minutes and serve warm.
Notes
GLUTEN-FREE BAKED BEANSBe sure your beans (B&M are GF), Ketchup, and all condiments are gluten-free).Make Ahead & StorageBaked beans can be made ahead of time; refrigerate. Remove from fridge for 1 hour before baking; bake as directed.Beans are good up seven days refrigerated; 6 months frozen.Baked beans may be frozen, but only after they've been baked. Cool completely and transfer to an airtight storage container. Reheat by placing individual servings in microwave-safe bowl and reheat. Or place bulk beans back in 350°F oven, covered for 20-30 minutes, then uncover and broil for a few minutes (watch carefully) to crisp the bacon back up.