Ingredients:
8 oz. Bacon
1 Red Bell Pepper (diced)
1 c. Dark Brown Sugar
1/2 tbsp Worcestershire Sauce
2 tsp. Fresh Ground Black Pepper
1/3 c. Light Corn Syrup
2/3 c. Dark Beer (or apple juice)
1 Large Sweet Onion (diced)
1 Green Bell Pepper (diced)
1 c. Barbeque Sauce
1/3 c. Pure Maple Syrup
1/2 tsp. Liquid Smoke
3 (29-oz.) cans Pork and Beans (drained)
Cooking Instructions
In a skillet, fry bacon until crispy, transfer to paper towel to drain, then crumble. Remove all but 1 tbsp. fat from skillet. Stir in onions and bell peppers, saute' until veggies are tender. In a large casserole, stir together bacon, veggies, and the remaining ingredients. Cover and bake in 350° oven for 45-60 minutes, until heated through.
Note: You can make these beans on the stovetop, just allow to simmer long enough (30 minutes or so on low heat) to marry all the flavors together. Great dish with potato salad and fried chicken!
8 oz. Bacon
1 Red Bell Pepper (diced)
1 c. Dark Brown Sugar
1/2 tbsp Worcestershire Sauce
2 tsp. Fresh Ground Black Pepper
1/3 c. Light Corn Syrup
2/3 c. Dark Beer (or apple juice)
1 Large Sweet Onion (diced)
1 Green Bell Pepper (diced)
1 c. Barbeque Sauce
1/3 c. Pure Maple Syrup
1/2 tsp. Liquid Smoke
3 (29-oz.) cans Pork and Beans (drained)
Cooking Instructions
In a skillet, fry bacon until crispy, transfer to paper towel to drain, then crumble. Remove all but 1 tbsp. fat from skillet. Stir in onions and bell peppers, saute' until veggies are tender. In a large casserole, stir together bacon, veggies, and the remaining ingredients. Cover and bake in 350° oven for 45-60 minutes, until heated through.
Note: You can make these beans on the stovetop, just allow to simmer long enough (30 minutes or so on low heat) to marry all the flavors together. Great dish with potato salad and fried chicken!
