Ingredients
- 2 tablespoon french
- 3 cup hunt
- 1 cup diced onion
- 1 cup small to medium green or red pepper, diced
- 1 1/2 cup brown sugar
- 1/2 cup sorghum or honey
- 1 cup to 1 1/2 tablespoons magic dust
- 1 cup large can (28 ounces) pork and beans (such as campbell
- 1 can (19 ounces) large red kidney beans, rinsed
- 1 can (15 1/2 ounces) chili beans (such as bush
- 1 can (15 1/2 ounces) large butter beans, rinsed
- 1 can (15 1/2 ounces) of a fifth bean, your choice, rinsed
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
In a large bowl, mix the mustard, ketchup, onion, red or green pepper, brown sugar, sorghum or honey and Magic Dust (see accompanying recipe) well.
Be sure to work out all of the lumps of brown sugar.
Add the beans, stirring gently with clean hands or a large spatula; just enough to evenly distribute the mixture.
Over-mixing will cause the skins of the beans to burst and the consistency will become mushy, more like refried beans, which you don't want.
Pour into a 9-by-12-inch pan.
Lay bacon strips across the top.
Cover with aluminum foil and bake at 350 degrees for 45 minutes.
Remove foil and bake for an additional 15 minutes or until bubbly.
Tips:
Reheats well.
Will keep in refrigerator for up to one week.
May also be frozen for up to one month.
