Preheat the oven to 400 degrees F. Heat a large (oven safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
Stir in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the HogWine Dry Rub, paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, HogWine Finishing Sauce, mustard and brown sugar until combined.
Stir in the baked beans directly from the can. Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and add more salt, pepper or heat if desired. You can also lay a few strips of bacon on top.
Place the skillet (or transfer to an oven-safe dish) in the oven and bake for 30 to 35 minutes, or until bubbly. Remove and let cool slightly before serving.
1 cup HogWine Finishing Sauce
1 tablespoon HogWine Dry Rub
2 sliced bacon, diced
1 small sweet onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 tablespoon smoked paprika
1/4 to 1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
2 (22 ounce) cans baked beans