This delicious recipe can be prepared stove top, in the oven, on a BBQ grill, in the crock pot, or over the lowest part of a campfire. The original recipe came from a Marlboro booklet called The Original Cook Like a Man Cookbook. It also called for 2 cups smoked ham, chopped, and was a one-pot meal for camping. We prefer it as a side dish without the ham, and make it on the stove or in the oven, too. My son is the one who introduced me to it. This recipe represents typical cowboy cuisine of the Southwestern U.S.
- 425.24 g can pork and beans
- 425.24 g can pink beans, rinsed, drained (I substitute pinto beans when I can't find pink beans)
- 425.24 g can kidney beans, rinsed, drained
- 226.79 g bacon
- 453.59 g ham, cubed (optional)
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 1 jalapeno pepper, minced
- 118.29 ml brown sugar
- 118.29 ml barbecue sauce
- 2 garlic cloves, minced
- Cook and chop bacon.
- Combine all ingredients in a large Dutch oven (or crock pot if using that). Mix well.
- Simmer on the stove, over a camp fire, in the oven (at 350°F), in the crock pot, or on the grill (medium heat) until the vegetables are soft (at least an hour).
- You should stir often (unless you're cooking in the oven or crock pot), to prevent sticking on the bottom of the Dutch oven. Stir lightly, you don't want to mash the beans.
These were wonderful and I will make again. The recipe makes a reasonable size portion for a family of 6 and it's not expensive. They taste great as is, but I liked the following modifications.
MODS: Use 1 1/2-2 jalapenos, add 1/2 cup water, reduce to 1/3 cup brown sugar, use Sweet Baby Ray's BBQ sauce.
4 stars for not enough kick (jalapeno's), not exact measurement of onion, and need for extra water if making on the stove top. FYI- don't let your hands touch your eye after chopping jalapeno's :)
Absolutely Delicious! I quadrupeled the batch and used a 4oz.can of diced Jalapeno in place of the fresh. I divided the big batch into 2 diffent containers and took them to 2 different parties and everyone commented on how much they loved them and wanted the recipe. Thnx!
This is a great recipe. I have made a variation of it many times and have even won a peoples choice awards at a small chili cook off, much to the annoyance of chili purests, as this is not really a chili. I make it in a crock pot or slow cooker. Here in Southern Califronia it is often easier to find canned Pinquito beans than canned pink beans. Pinquitos are a cross between a pink bean and a small white bean and are a standard in Santa Maria style BBQ. I find them canned with finely chopped jalapenos and find this to be a great alternative. Also, I like spicy hot food so I usually add a serrano and or habanero pepper as well as a dash of chipolte powder and chili powder. For the same reason I use Stubb's hot and spicey BBQ sauce! Finally, rather than cooking and chopping bacon and dicing ham, I use one medium sized pork tri-tip. This may not be easy to find out side of So. Cal. I place it in whole and cook overnight. The next morning when you stir, the pork falls apart to the consistancy of the shredded pork in a pulled pork sandwich.