Dutch's Wicked Baked Beans
Baked beans that will even make Chili Heads happy! And a family friendly version that is a big hit with kids.
Author: Dutch from West Valley City, Utah
- 6-8 strips of bacon cut into ½ inch squares
- ½ Medium onion, diced
- ½ Bell pepper, diced
- 1 - 2 Jalapeno Peppers, diced (seeding is optional)
- 1 - 55 ounce can Bush's Baked Beans
- 1-8 ounce can of pineapple chunks, drained
- 1 Cup Brown Sugar, packed
- 1 Cup ketchup
- ½ - 1 Tbs. dry (ground) mustard
- Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon.
- Saute onion, bell pepper and jalapeno 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 ¼ -1/2 cup at a time)
- Place in a 220-250° smoker for 2½ - 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 1-1½ hours, then dice the skirt meat and stir into the Baked Beans.
- DISCLAIMER: With the Jalapeno 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.
- FAMILY FRIENDLY: To make this recipe Family Friendly, omit the Jalapeno pepper and the dry mustard.