Yield: 6 Servings
|32 ounces||Pork & Beans; Canned|
|¼ cup||Brown Sugar; Packed|
|⅓ cup||Granny Smith Apple; Chopped Fine|
|⅓ cup||Barbecue Sauce; (Cattlemen's Smoky)|
|¼ cup||Golden Raisins|
|½ cup||Onion; Chopped Fine|
|¼ cup||Dark Rum|
|½||Stick Butter; Sliced 1/4" Thick|
**Combine dark rum and Golden Raisins and cover. Allow to soak over night, at room temperature, or until rum is soaked up by the raisins. Drain pork and beans and pour into bean pot or casserole dish. Chop onion and apples and add to beans. Then, add barbecue sauce, brown sugar, all but four pads of butter, and rum soaked raisins. Mix together and lay bacon strips and four pads of butter across the top of the mixture. Cook in covered pit at 275 degrees for 3 hours, or bake in oven at 350 degrees for 1 to 1½ hours. Check occasionally to make sure beans are not drying out. If needed, and water. Mix well before serving.
Recipe by: Rock McNelly
Posted to bbq-digest by PhantomBBQ@... on Nov 8, 1998, converted by MM_Buster v2.0l.