Pork and Beans

SUBMITTED BY: Susan Arcement

1/2 lb. bacon
1-1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1 clove garlic, chopped
1/2 cup water
1 48-oz. can Van Camp’s pork and beans
1/4 cup ketchup
2 tsp. yellow prepared mustard
1 tbsp. brown sugar
1 tbsp. barbeque sauce


Fry bacon in a large, heavy saucepan until crisp. Remove bacon from pan and drain on paper towels.

Add onions, bell peppers, and garlic to drippings and cook, stirring, until vegetables are tender.

Add pork and beans, water, ketchup, mustard, brown sugar, and barbeque sauce.

Reduce heat to low and cook, stirring occasionally, for about 10 minutes (or longer if you have the time). Add crumbled bacon to mixture and stir.

By: Letters from Our Readers | Cajun Daughters Array on June 01, 2013
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