Open up your pork and beans, and drain off about 2/3 of the liquid. Don't use a strainer; you do want some liquid left. (I normally just place the lid that I just used a can opener to open back inside the can, tip the can over while holding down the metal "lid," and let it drain for about 10 seconds.)

Add the partially drained beans to a large bowl.

Chop the raw bacon up into small pieces. Place it in a hot skillet that has been heated over medium-high heat. Cook until well done and very crispy. Use a slotted spoon remove the cooked bacon, and place it on a paper towel-lined plate. Leave extra bacon grease in the skillet.

Keep the skillet on the hot burner, and add the bell pepper and onion. Cook the vegetables in the bacon grease until tender, about 8 minutes.

When the veggies are cooked, add them to the drained beans. Add the bacon.

Add the brown sugar, ketchup, Worcestershire sauce, and yellow mustard. Stir to combine well.

Add the bean mixture to a 9x13-inch baking dish. Cover with foil and bake at 300 degrees F. for 3 hours.

Serve hot.