Wednesday, July 14, 2010

Sandra's Sweet and Sour Beans

3 large cans pork and beans
1 large can crushed pineapple, undrained
1 lb. bacon, cooked and crumbled (I have also used ham or leftover steak if I
didn't have bacon on hand)
1 cup brown sugar, packed down
1 green pepper, diced
3 T. Worcestershire sauce
1 1/2 cups ketchup
1 medium to large onion, diced

Mix all together in a very large container and cover. Let sit in refrigerator overnight. Bake at 350 uncovered for 2 hours or longer to allow some of the fluid to evaporate. (if there is not time, then bake for a long amount of time, minimum of 4 hours at 300) I usually cut this recipe in half for our family.

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