TRADITIONAL SLOW-COOKED BAKED BEANS
3 28-oz cans baked beans
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup packed brown sugar
1/2 cup bottled barbecue sauce or ketchup
1/2 cup Worcestershire sauce
2 tablespoons prepared mustard
In 5- to 6-quart slow crockery cooker, combine beans, bell pepper, onion, brown sugar, barbecue sauce, Worcestershire sauce, and mustard.
Cover and cook on high-heat setting for 4 1/2 hours.
Heat oven to 350 degrees F. In large shallow roasting pan, combine all ingredients.
Bake, uncovered, for 45 minutes. Stir.
Bake, uncovered, for 30 minutes more.
Serve the baked beans inside red bell peppers. Cut the top off of several red bell peppers making bowls and lids. Hollow out the peppers removing all of the stems and seeds. Preheat oven to 375 degrees. Lightly coat the outside of the peppers with olive oil. Place pepper bowls and lids side by side on a cookie sheet and bake for 6 minutes. Remove and fill peppers with cooked beans. Cook for an additional 6 minutes.
Calories 541 calories; Protein 22 grams; Fat 7 grams; Sodium 2100 milligrams; Cholesterol 28 milligrams; Saturated Fat 2 grams; Carbohydrates 108 grams; Fiber 23 grams
Recipe courtesy of Chris Lilly at Bib Bob Gibson's www.bigbobgibson.com
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com