1 - 2 Jalapeno Peppers, diced (seeding is optional)
1 - 55 ounce can Bush's Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard
Instructions
Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
Place in a 220-250 degree smoker for 2 1/2 to 3 hours (make sure temperature of the baked beans reaches 160 degree ) or place in a 350 degree oven and bake for 1 hour. (It is MUCH better when done in the smoker along with Todd's Smokin' Hot Butt. If you smoke both at the same time, place the Butt on the top rack and the beans on the second. This way, the meat drippings fall into the beans for added flavor.)
NOTE- If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.
DISCLAIMER
With the Jalapeno pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.
To make this recipe Family Friendly, omit the Jalapeno pepper and the dry mustard.
Serving
Suggestions
Serve as a side dish with Todd's Smokin' Hot Butt and fresh corn on the cob.
Originally Submitted
3/18/2009
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