Prep 20 mins
Cook 45 mins
From the kitchen of my grandmother, Hazel. Served at every cookout, along with corn on the cob, cole slaw, and whatever my grandfather was cooking on the grill. Can be doubled or tripled easily, and kept warm in a crockpot.
- 1 (15 ounce) canbaked pork and beans
- 1 (14 ounce) can butter beans, drained
- 6 slices bacon
- 1 medium onion, peeled, chopped coarsely
- 1⁄2 medium green pepper, seeded, deveined, and cut into 1/2-inch slices
- 1 (3 1/2 ounce) jar sliced mushrooms, drained
- 1⁄2 cup ketchup
- 1⁄4 cup mild mustard (French's yellow mustard is good)
- 2⁄3 cup maple syrup (or maple flavored syrup)
- 1 teaspoon dried oregano
- 6 whole cloves
- 1 bay leaf
- Cut bacon slices into 3 or 4 pieces each. Put in large saucepan and begin to cook until some fat is rendered. Add the sliced green pepper and chopped onion. Cook until onion begins to glaze and bacon is cooked, but not crisp.
- Add all the other ingredients. Stir until hot and serve. Un-used portions can be frozen.
My husband will never eat plain baked beans again. I made this with two cans of baked beans, beacuse we didn't have butter beans. Best beans ever!