This recipe is sort of a melting pot of many great ingredients. Instead of having to soak the beans all night, drain them and pick through them, you start with a can of baked beans. I have no problem with either. I have soaked beans all night for my mom's great northern bean soup, and I use B & M baked beans for this recipe. B & M is what my mom used as long as I can remember. Back in the 60's, the beans used to come in a dark brown jar and after opening the lid, you could see a nice hunk of salt fatback on top. It's a wonderful dish to take to picnics, barbecues, and to have with ribs, chicken and hamburgers and hot dogs. The lemon juice and lemon zest add a brightness, the crushed pineapple adds a layer of sweetness and the Jack Daniels whiskey adds a mellow warmth to this dish. You will like it.
1 28oz can B & M baked beans, or any 4 slices bacon, cooked in a microwave or skillet
your baked beans of choice but not until crisp
1/4 cup each pepper, celery and onion 1/4 cup ketchup
chopped fine 1 tsp each lemon zest and lemon juice
1/3 cup light brown sugar 1/2 tsp dry mustard
2 tbsp Jack Daniels 1/4 cup drained crushed pineapple
I cut bacon pieces into 1/2" pieces with a kitchen shears and cook in a skillet until limp and "just" turning brown. If you cook in a microwave, you will have to watch your cooking time. Drain bacon with slotted spoon from skillet and place in a bowl. Reduce drippings in pan to 1 tbsp. Sweat the pepper, celery and onion...this should take about 5 minutes on medium heat. Put all ingredients in a medium bowl and mix with a spoon until well blended. Bake in a casserole dish, uncovered, at 350 for 1 hour. Bon appetit!
baked down until nice and thick...
You can see the bacon, onion, celery and I used a red bell pepper...you can almost smell the jack daniels...