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| Photo Credit: Allen Canning Company |
Yield: 10 servings.
2 lb., 4 oz. Allens® Baked Beans*
1 cup Allens® Diced Red Bell Peppers**
2 cups bacon, smoked, diced
2 cups onion, diced
1 Tbsp. garlic, diced
1/3 cup molasses
2 Tbsp. lemon juice
1 tsp. liquid smoke
Reserve Baked Beans in large metal bowl. Drain Diced Red Bell Peppers and add to Baked Beans. Sautè bacon in large heavy pot or brazier until barely crisp. Add onion and garlic to bacon and cook for five minutes. Transfer bacon mixture to reserved beans. Add remaining ingredients. Stir well. Transfer mixture to 2" deep halfsize hotel pan with non-stick spray. Bake in 375°F conventional oven (325°F convection) about 1 hour.
*Each #10 can of Allens Baked Beans yields approximately 7 lb., 3 oz.
**Each drained #10 can of Allens Diced Red Bell Peppers yields approximately 5 lb., 12 oz.
