- These aren’t the soak the dry beans in water overnight and bake them for ten hours till soft, kind of beans. These are the open some cans, throw in some good stuff and voila…beans, kind of beans. And, they are excellent! The flavor has that down home familiarity but I’ve punched it up with some smoked paprika, a diced jalapeno and a little cayenne.
- 6 slices bacon
- 1 cup diced onion
- 1 teaspoon minced garlic
- 1 small green or red bell pepper, diced
- 1 jalapeno pepper, seeded as desired and diced
- 2 (28 ounce) cans Bush’s Best Original Baked Beans (don’t drain)
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 cup ketchup
- 2 tablespoons mustard
- 1/2 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne, as desired
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 350 degrees.
- Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Transfer the bacon to paper towels to drain, allow to cool and then crumble and set aside. Drain bacon grease from pot leaving just a scant amount. Place onion, garlic, bell pepper, and jalapeno pepper in the Dutch oven. Cook, stirring, until onion and peppers are tender.
- Return crumbled bacon to the Dutch oven. Mix in the Bush’s Original Beans and the drained kidney and pinto beans. Stir in the ketchup, mustard, brown sugar, smoked paprika, chili powder, cumin, cayenne, salt, and pepper.
- Cover Dutch oven, and bake for one hour. Serve.
- Transfer any leftovers to a freezer container and freeze for up to 3 months.
- Crock-Pot Method: Instead of baking in the oven, transfer the mixture to your Crock-Pot set to low. Cover and allow to cook for 3 to 5 hours.