1 medium onion diced chopped
½ jalapeno diced
½ bell pepper, diced
1 can (12 oz) pork and beans no drain
1 can (12 oz) red kidney beans drained and rinsed
1 can (12 oz) pinto beans drained and rinsed
1/2 cup (4 fl oz) bbq sauce
1/2 cup (4 fl oz) ketchup
½ tablespoon (7.89 g) mustard
2-4 tablespoons (15-30 g) brown sugar
2 teaspoons (11.20 g) Worcestershire sauce
1 tablespoons (20.12 g) molasses
2 teaspoons cajun seasoning
1 teaspoon garlic minced
Pepper to taste
Preheat oven to 350 degrees F. If desired or using bacon, cut into 3-4 strips, then par cook for about 3 minutes. Do not cook the bacon until crisp because it will continue cooking in the oven. Remove and set aside. Drain oil and leave about 2 tablespoons bacon fat (replace with cooking oil), then add diced onion, jalapenos and bell pepper. Saute for about 3-4 minutes until translucent. Add pork n beans, red kidney beans, pinto beans, bbq sauce, ketchup, mustard, brown sugar, Worcestershire sauce, molasses, Cajun seasoning, minced garlic and pepper to taste . Quickly stir until all the ingredients have been fully combined. Pour the beans into an un-greased 9 x 13 baking dish, then top with par-cooked bacon and bake uncovered, at 350 degrees F about 35 to 45 minutes, or until bubbly. Do not over cook.
Notes:
- Soak for soft skins. Soaking dried beans overnight yields consistently tender cooked beans.
- Test frequently and gently – resist the temptation to stir too often during cooking and don’t try to rush things by boiling or simmering too vigorously as cooking times vary.
- Try a few at a time even in the same pot, beans cook at different rates so it’s best to taste some of the beans when checking for doneness.
- Patience is a virtue. Baked beans act like sponges, just let the finished beans sit overnight to absorb as much flavor as possible.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.