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10 slices bacon
4 16 ounce cans pork and beans -- drained
1/2 green pepper -- seeded and chopped, optional
1/2 medium onion -- chopped
1 1/2 tablespoon prepared mustard
1/2 cup ketchup
1/3 cup barbecue sauce
1/2 cup packed brown sugar
Cut the bacon into small pieces. Fry in a skillet; remove bacon to paper towel lined plate. Reserve enough drippings to sauté the green pepper and onions. Sauté the peppers and onions until onions are translucent and the peppers are softened; drain. Mix all ingredients in slow cooker. Cover and cook on low for 5-6 hours or on high 2-3 hours.
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