|
| 1 | Can, #10 (70-128 oz) | Pork and Beans | Drained |
| 1 | Pound | Light Brown Sugar | |
| 2 | Large | Onion | Coarse chopped |
| 1/2 | teaspoon | Garlic, Minced wet | |
| 1/2 | teaspoon | Garlic, Granulated | |
| 1/2 | teaspoon | Fresh ground black pepper | |
| 1 & 1/2 | Pound | Bacon, THICK Sliced | cut into 6 pieces |
| 2 | TABLEspoon | Olive Oil, (Extra Virgin) | |
| 1/2 | teaspoon | Salt, Sea | |
| 1/2 | Cup | Mustard | |
| 1/4 | teaspoon | Chili Powder |
| Cut bacon strips into six peices Put oil in large pot with one peice of bacon turn on med-hi to high (this tells you when the pan is hot) Cut Onions, break in to 'the peices' Break bacon into the 'pieces' add to hot pot Cook bacon but not to a crisp Add onions, cover, reduce heat Open can of beans in two different spot, and drain "THAT" liquid When onions are cooked enough, turn off heat Stir in the beans Stir in the rest of the ingredents, now you can cook the beans, for about an hour I use a hot water bath to prevent burning You can alternatively cook on low heat on the stove top, stir frequently or bake at 350 for about an 30 - 60 minutes |