Ingredients Jump to Instructions ↓

  1. 1 Can-Showboat Pork 'n' Beans®

  2. 1 Can-Bush's Pinto Beans® (NOT Chili Beans)

  3. 1 Pound-Ground Pork (NOT sausage) or Ground, Beef Round (Crumbled and Browned)

  4. 6 Strips-Pork Bacon (Fried or Micro-Fried, "crisp," and crumbled)

  5. 3/4 Cup-Multi-colored Bell Pepper (Diced)

  6. 3/4 Cup-Vidalia Onion (Diced)

  7. 3/4 Cup-Heinz KICK Ketchup®

  8. 1 Tblsp. French's Yellow Mustard®

  9. 2 Tsp. Domino Light or Dark Brown Sugar®

  10. 1 Tblsp. Molasses

Instructions Jump to Ingredients ↑

  1. SIMPLY...In a large, Iron Skillet, BROWN Meat (including Bacon Strips) along with chopped, Onions and Bell Peppers. ~~DRAIN off oil from Meats and Veggie mixture. CRUMBLE Bacon Strips (SETTING ASIDE "two" Bacon Strips for crumbling "atop," ready-to-grill Beans.) ~~In same skillet, ADD IN both cans of Beans along with "four," crumbled, Bacon Strips, Ketchup, Mustard, Brown Sugar and Molasses. ~~STIR WELL UNTIL BLENDED. ~~SPRINKLE on remaining two Bacon Strips, and PLACE loaded skillet on lower racking of your grill and cook for about 40 minutes (or until BUBBLY!) -OR- BAKE at 350 degrees (uncovered) for about 35 minutes, and... SERVE HOT! ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ COOK'S NOTE: Some folks like to add in some chili powder to their baked beans. MOMMA'S VERSION: ~~SIMPLY...USE ONLY, "Pinto Beans," and ADD IN "1/2-Cup Salsa (of Cook's choice) and "1-Tblsp. Chili Powder!" **I enjoy these "sweet" Beans as more of a "Down-Home-American" fare! SPICE THEM UP any way you choose and... ENJOY SERVING them up at your NEXT outdoor, (or INDOOR) Grilling event!


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