These Smokin' Baked Beans are a splendid
addition to any get-together, especially when
served with Orange-Mango Ribs
and a side of Coleslaw...
Servings: (10 to 12)
Prep: 15 Mins.
Cook 40 Mins.
12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips
2 tablespoons bacon drippings
1 cup chopped Spanish (yellow) onion
2 cloves fresh garlic, minced
1/3 cup chopped orange bell pepper
1 diced fresh jalapeno, retaining ribs and seeds
2 (28 oz. cans) Bushes Orginnal Baked Beans
1 (14 oz. can) black beans, drained and rinsed
1-1/2 cups Bull’s Eye Original barbecue sauce
1 tablespoon molasses
¼ cup ketchup
2 tablespoons French’s yellow mustard
1 teaspoon smoked paprika
Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside. Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent. Add the minced garlic and saute for 30 seconds. Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.
Toss in the reserved bacon slices and stir to incorporate, then serve. Enjoy!
|Orange-Mango Ribs Recipe|
|Best Coleslaw Recipe|