Yield: 6 Servings
|21 ounces||Can pork and beans|
|1 large||Onion -- finely chopped|
|12 ounces||Heinz ketchup|
|1 tablespoon||Yellow mustard|
|1⅛ cup||Light brown sugar -- packed|
|⅛ cup||Heinz sweet gherkin pickle|
|1 teaspoon||Apple cider vinegar|
|\N \N||Salt -- to taste|
|\N \N||Ground black pepper -- to|
|½ pounds||Smoked bacon -- thickly|
Preheat oven to 350 degrees.
Combine pork and beans, onion, ketchup, mustard, brown sugar, molasses, gherkin juice, vinegar, salt, and pepper to taste in a 2-quart casserole. Top with strips of bacon in a crisscross pattern.
Cover with aluminum foil. Bake in preheated 350 degree oven for 1½ hours. Remove foil for last 30 minutes of baking. Serve hot or cold.
Beans may be prepared up to one day ahead and refrigerated. Warm in 350 degree oven for no more than 20 minutes.
Chef's Note: This is a "Dean's Cuisine Recipe" from Dean Fearing's weekly segments on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the executive chef of The Mansion on Turtle Creek in Dallas.
Recipe By : Dean Fearing