maple baked beans
The weather has been pretty warm here in New York recently so I fired up the grill early this year. Growing up in southern California I had this dish year round along with BBQ chicken, burgers and hot dogs. Sweet, savory and a little spicy it is the perfect accompaniment for your grilled dishes or to take along with you for a picnic.
Makes 4-5 side servings
2 cans of pork & beans (15 oz cans)
1 small onion (finely chopped)
1/2 of a green bell pepper (finely chopped)
2-3 slices of thick cut or fresh slab bacon (sliced into strips)
1 tablespoon of ketchup
1 tablespoon of barbeque sauce
1 teaspoon of spicy yellow mustard
1/4 teaspoon of cayenne pepper
1/4 cup of brown sugar
1/4 cup of maple syrup
Makes 4-5 side servings
2 cans of pork & beans (15 oz cans)
1 small onion (finely chopped)
1/2 of a green bell pepper (finely chopped)
2-3 slices of thick cut or fresh slab bacon (sliced into strips)
1 tablespoon of ketchup
1 tablespoon of barbeque sauce
1 teaspoon of spicy yellow mustard
1/4 teaspoon of cayenne pepper
1/4 cup of brown sugar
1/4 cup of maple syrup
Finely chop the bell pepper and place it in a bowl.
Chop the onion and add it into the bowl with the bell pepper. Set it aside.
Slice the bacon and cook it on medium heat in a black skillet or an oven proof frying pan. Cook the bacon until crisp and with a slotted spoon place the bacon pieces into a bowl.
Preheat your oven to 375 degrees. Cook the onion and bell pepper in the same skillet with the bacon drippings. After a few minutes add in the cayenne pepper and stir.
Now you can add in the beans, ketchup, bbq sauce and mustard. Stir to combine.
Now add in the maple syrup, brown sugar and the cooked bacon. Cover the skillet tightly with foil and place it in a 375 degree oven for about 20 minutes.
Hmmm....perfect for Summer...enjoy!
