INGREDIENTS:2 lbs., 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 DIRECTIONS:Reserve baked beans in large metal bowl. Drain sliced red bell peppers and add to baked beans. Saute 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-inch deep full or half-size hotel pan(s) prepped with non-stick spray. Bake in 375°F conventional oven (325°F convection) for about 1 hour. SERVINGS:10 servings, 4 oz. each From: PHOTO CREDIT:Photo Credit: ALLEN CANNING CO.