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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 11 |
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To dress up convenient canned pork and beans, our Test Kitchen starts with bottled barbecue sauce, then stirs in brown sugar, vinegar, liquid smoke and spices. These hearty oven-baked beans will perk up your next summer picnic. Ingredients:
1/2 cup finely chopped onion |
2 garlic cloves, minced |
2 teaspoons canola oil |
4 cans (15 ounces each) pork and beans |
3/4 cup barbecue sauce |
1/4 cup packed brown sugar |
2 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
2 tablespoons chili powder |
2 tablespoons finely chopped jalapeno pepper |
1/2 to 1 teaspoon cayenne pepper |
1/8 teaspoon liquid smoke, optional |
Directions:
1. In a Dutch oven, saute onion and garlic in oil until tender. Stir in the next eight ingredients. Add the Liquid Smoke if desired.
2. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until thickened and bubbly. Yield: 11 servings.
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