Keri's Hog-Apple Baked Beans3 or 4 slices bacon, diced 2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below) 1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite) 1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage 1 can apple pie filling 1 medium onion, chopped 1/2 green pepper, chopped 1/2 c. brown sugar 2 Tbsp. Worcestershire sauce 2 Tbsp. Mustard (prepared) 1 tsp chipotle or cayenne powder (optional, to taste*) 1 tsp Blues Hog barbecue rub (or your favorite de jour)Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.Lookin' to do this recipe this weekend. It's not real clear about the quantity of beans. Do you use 16 or 28 oz. cans, and, do you "mostly drain" them if it's the 28 oz. cans?
egret, I use pulled pork, and not that recipe, but similar. But 2-28oz cans drained very well. I haven't done the apple, but I use Molasses. I smoke for about 3 hours. 275 indirect. I want stick to your ribs beans. Mike
egret, i used two 28 oz cans, and drained them and used smoked turkey leg meat and it looked like this... fantabulous!note... only use 1/2 the green pepper like the recipe says
egret,First off, as you have probably heard, Keri's recipe is outstanding. It is one of three recipes which use canned beans that I make. (and one is a pasta/bean thing which does not even count). Anyway, I have made it both ways and something closer to the 2 - 28's is a real crowd pleaser. I drain and rinse the beans in a colander so the can juice does not interfere with the magic in this recipe.~thirdeye~
