Brooks' Beans
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 (53 ounce) can pork and beans
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2 garlic cloves, minced
- 10 slices bacon
- 1 lb lean ground meat
- 1⁄8 cup Worcestershire sauce
- 2 tablespoons cajun seasoning
- 1 tablespoon liquid smoke
- 1 1⁄2 cups light brown sugar
directions
- In large dutch oven fry bacon until crispy.
- Remove bacon, crumble and set aside.
- Add onion, bell pepper and garlic to bacon drippings and cook until soft about 30 minutes (do not drain).
- In separate skillet brown ground meat until no longer pink then drain off any excess grease.
- Add cooked ground meat to bacon drippings mixture and cook about 10 minutes.
- Add all remaining ingredients, cover and cook on low on top of stove for about 1 hour.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.