Yield: 12 Servings
Measure | Ingredient |
---|---|
8 ounces | Bacon; diced |
1 medium | Sweet onion; diced |
1 \N | Red bell pepper seeded and diced |
1 \N | Green bell pepper seeded and diced |
1 cup | Brown sugar |
1 cup | Purchased barbecue sauce |
½ teaspoon | Liquid smoke |
1 teaspoon | Worcestershire sauce |
2 teaspoons | Ground black pepper |
⅓ cup | Maple syrup |
⅓ cup | Light corn syrup |
3 \N | Cans pork and beans (28-oz. each), drained |
⅔ cup | Dark beer (or apple juice) |
In large skillet, fry bacon until lightly browned; remove extra fat from pan and discard. Stir onion and bell peppers into skillet and saute until vegetables are tender, about 3-4 minutes. In large casserole or shallow baking dish (3-4 quart), stir together bacon, vegetables and remaining ingredients. Cover and bake for 45-60 minutes, until heated through. Makes 12-16 servings.
* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>