Wednesday, November 14, 2007
Bacon! - Mom's Baked Beans Made Even Better
1 large onion, chopped
1 green pepper, chopped
1 and 1/2 teaspoons chopped minced garlic
1/3 cup packed brown sugar
2/3 cup pineapple tidbits, all juice drained
3 Tablespoons A-1 Steak Sauce
1 Tablespoon course spicy mustard
1/2 teaspoon crushed red pepper
1 teaspoon ancho chili powder (smoke without a lot of heat)
1 package smoked kielbasa, cut into bite-sized pieces
1/2 package smoked high quality bacon
3/4 cup tomato sauce
2 Tablespoons molasses
2 Tablespoons honey
2 teaspoons apple cider vinegar (Use Braggs, it's worth the effort to find in the health food section)
Preheat oven to 350 degrees. Drain the liquid off the top of the cans of beans (you want just enough where they are dripping wet but not enough that they are sitting in a little lake of sauce). Place in a big bowl and mix with onion, green pepper pineapple, brown sugar, steak sauce, red pepper and ancho chili pepper, mustard, and kielbasa in a large bowl. If you don't have ancho use a dash (or to taste) of your favorite smokey hot sauce like mine, Scoville Brothers Singing Smoke).
Mix tomato sauce, molasses, honey and apple cider vinegar in a small bowl.
Pour mixture into a non-stick sprayed 9×13 baking dish then lay bacon strips across the top. Spread tomato sauce mixture on top of the bacon and bake for an hour and 30 minutes or until the top is deeply caramelized. Allow to cool for 10 minutes before serving.
These beans are perfect for serving over cornbread (baked or pan fried) or corn waffles with hot sauce on the side and a tall frosty beverage.