Recipe by Chef Johnny K
(Beans that will even make Chili Heads happy) Taken from http://www.smokingmeatforums.com/ recipe forum. Posted by Dutch
Top Review by cajun bob
We have been making this recipe since 2006. The creator is Dutch from smokingmeatforums,com . There is a notation to the original recipe. In the last few years bush's beans have started adding more liquid to the cans of beans. It helps to drain some of this liquid off. We make a double batch each time and drain 1 55 oz can compleatly
- 6 -8 slices bacon, cut into 1/2 inch squares
- 1⁄2 medium onion, diced
- 1⁄2 bell pepper, diced
- 1 -2 jalapeno pepper, diced (seeding is optional)
- 1 (55 ounce) canbush's baked beans
- 1 (8 ounce) can pineapple chunks, drained
- 1 cup brown sugar, packed
- 1 cup ketchup
- 1⁄2-1 tablespoon dry mustard (ground)
Directions See How It's Made
- Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.
- In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time).
- Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.
- NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.
- With the Jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.
- To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.