Smoky baked beans - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Smoky baked beans

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Smoky Baked Beans
Yield 14 - 18 servings - easily halved
8 strips bacon, vertically cut into 1/4 inch slices
4 smoked pork chops, cut into 1/2 dice
1 1/2  large white onions, finely chopped (about 1 1/2 cups)
2 large cloves garlic, minced fine
3 28oz.  cans baked beans (used one with brown sugar and bacon added)
1 8 oz. can crushed pineapple with juice
1/2 c. molasses
1 6 oz. can tomato paste
1/2 c. ketchup
1/2 c.. dark brown sugar
1 1/2  T. Worcestershire sauce
2  1/2 T. steak sauce
11/2 T. dry mustard
2 T. prepared yellow mustard
1/4 c. cider vinegar
1 tsp. Chipotle powder
1 tsp. Smoked paprika
1/2 tsp. smoked sea salt
Preheat oven to 300º

Spray a large deep casserole dish with non-stick spray, set aside. 
In a large skillet, cook the bacon until it has rendered all of the fat and is crisp.
Remove bacon with a slotted spoon, set aside.  On low heat slowly cook the onion and garlic until translucent.

Place the cooked bacon in the casserole , add the baked beans and diced smoked pork, cooked onion, garlic and any remaining drippings.
Place all of the remaining ingredients - starting with the pineapple and juice in a blender, and pulse until you have a thick, smooth paste; then pour over the bean mixture , and cook, uncovered for approximately 3- 4 hours. **
*** Please note ovens vary, humidity is also a factor, so time may vary.   Start checking the beans at about 2 hours. What you are looking for in the finished product is: thick consistency, a deep reddish brown color , rich smoky aroma.
Of course, if you prefer your beans to have more liquid, you can shorten the cooking time to suit your personal taste.

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