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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I remember at Family BBQs and picnics, this was on most of the menus. I am not too fond of plain pork and beans, but this is one of two ways that I will eat them. Ingredients:
9 slices bacon, divided |
1 (1 lb., 13 ozs.) can pork and beans, i prefer van camps |
1 8 oz. can pineapple tidbits, drained |
1/2 cup onions, chopped |
1/4 cup green bell pepper, chopped |
2 tbsp. soy sauce |
Directions:
1. Preheat oven to 350*.
2. Cut up 3 slices of bacon, crosswise, into 1 strips. Fry bacon in a small frypan, until some grease is rendered. Add the onion and bell pepper, and saute, stirring, until the bacon is crisp and and the onion and bell pepper is tender.
3. In a 2 qt. oblong casserole dish, pour in the beans, stir in the bacon mixture (including the drippings), drained pineapple and soy sauce; stirring until combined. Top with remaining bacon slices.
4. Bake for about 30 minutes or until the beans are hot and the bacon is crisp and brown.
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