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4 cans Pork and Beans with liquid drained off top (15 ounce cans) |
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1/2 cup brown sugar |
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2/3 cup Heinz 57 Sauce |
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2 teaspoons yellow mustard |
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1-1/4 cups chopped onions |
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1/2 pound bacon strips, cut in half or cut in 1/2" pieces |
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Preheat oven to 350 degrees F |
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In 2 quart glass baking dish, add all ingredients except bacon. Gently stir until well incorporated |
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Arrange bacon slice on top of beans, overlapping if necessary or stir cut up bacon into beans |
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Bake for about 1 hour. During baking, it's okay to stir the beans if desired. If you opted to use bacon strips on top of the beans, you may wish to set oven to broil for the last few minutes to crisp the bacon |
Serves 8 to 10
Recipe can also easily be cut in half or doubled as necessary
Instead of using bacon, I have closely trimmed smoked rib meat from the bone and finely chopped it and added 1 cup of it to this recipe. The smoked meat adds a rich smokey flavor to the dish
I've baked this recipe in the grill too. Works well. I put it on the top shelf so the beans don't get scorched. I have also prepared these beans in a foil pan and placed it in my meat smoker. I place it in the smoke chamber, near the fire box. This helps to bake the dish at a higher heat than in the far end of the smoke chamber and helps to absorb some of the heat entering the smoke chamber so the meat closest to the firebox does not burn.
Recipe by Jim Beletti - August, 2000