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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I hate to fry bacon because I usually only need a few strips for a recipe then I'm left with all that bacon. So I usually don't use it. I created these baked beans without bacon, using french-fried onions. They give it that good smoky flavor without the hassle of cooking the bacon. Hope you like them! Ingredients:
3 (16 ounce) cans pork and beans, drained just a little bit |
2 tablespoons butter |
1 green bell pepper, seeded and chopped |
3 garlic cloves, crushed and chopped |
1 jalapeno, seeded and chopped |
1 cup french-fried onions, divided |
1/4 cup ketchup, pref. heinz |
1 tablespoon prepared yellow mustard |
1 teaspoon pure maple syrup |
1/8 teaspoon lawry's seasoned salt |
1/8 teaspoon pepper |
1/8 teaspoon cayenne (ground red pepper) |
2 tablespoons pickle juice, divided (dill pickle juice) |
2 teaspoons dark brown sugar, divided |
Directions:
1. Preheat oven to 350 degrees F.
2. Put the pork and beans into a covered 1 1/2 quart casserole dish.
3. In a medium skillet; melt the butter on medium heat and saute your green pepper, garlic, and jalapeno until soft. (about 6 minutes).
4. Allow pepper mix to cool just a bit in a bowl then stir the pepper mix into your beans.
5. In a medium bowl; mix the ketchup, mustard, maple syrup, Lawry's, pepper, cayenne, 1 TBSP of the dill pickle juice, and 1 tsp of the brown sugar.
6. Mix the ketchup mix into your beans then mix 1/2 cup of your french-fried onions into the beans.
7. Mix the other 1/2 cup of your french-fried onions with your other tsp brown sugar and your other TBSP dill pickle juice then sprinkle that over the top of your beans.
8. Cover and bake the beans for 1 hour.
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