Camp Beans

What You’ll Need

• 1 pound – strips of bacon cut into 1/2 inch squares
• 1/2 medium onion, diced
• 1/2 bell pepper, diced
• 1 – 2 jalapeño peppers, diced (seeding is optional)
• 1 – 55 ounce can Bush’s Baked Beans
• 1 – 4 ounce can of pineapple crushed or chunks, drained
• 1 cup brown sugar, packed
• 1 cup ketchup
• 1 TBS dry (ground) mustard

Step 1: Sauté

Sauté bacon pieces in frying pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

Step 2: Combine

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables.

Pour into a 12×9 or a deep 9×9 aluminum baking pan. (While mixing if things look dry, add additional ketchup ¼ cup at a time)

Note: I use crushed pineapple and highly recommend it over the chunks.

Step 3: Smoke Cook

Place in a 225°F (107°C) smoker for 3 hours or until the baked beans reach 160°F (71°C)

Note: You can also cook these in a 350°F oven for 1 hour.

Notes:

If you are making these beans as a side dish for pork spare ribs, smoke the removed skirt meat for 1.5 hours, then dice the skirt meat and stir into the baked beans.

These baked beans are also great when cooked in the smoker under a brisket, pork butt, etc. so some of those juices can drip down into the beans while they cook. Place the beans in the smoker

during the last 2-3 hours of the cook so the meat juices will be safe.