Stewed Baked Beans 32 oz Pork & Beans; Canned
1/4 c Brown Sugar; Packed
1/3 c Granny Smith Apple; Chopped Fine
9 sl Bacon
1/3 c Barbecue Sauce; (Cattlemen's Smoky)
1/4 c Golden Raisins
1/2 c Onion; Chopped Fine
1/4 c Dark Rum
1/2 Stick Butter; Sliced 1/4" Thick
**Combine dark rum and Golden Raisins and cover. Allow to soak over
night, at room temperature, or until rum is soaked up by the raisins.
Drain pork and beans and pour into bean pot or casserole dish. Chop
onion and apples and add to beans. Then, add barbecue sauce, brown
sugar, all but four pads of butter, and rum soaked raisins. Mix
together and lay bacon strips and four pads of butter across the top
of the mixture. Cook in covered pit at 275 degrees for 3 hours, or
bake in oven at 350 degrees for 1 to 1 1/2 hours. Check occasionally
to make sure beans are not drying out. If needed, and water. Mix well
before serving.
Stewed Baked Beans printer friendly version located here. (Just the recipe. Nothing else.)
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