My baked beans

Luckytrim

Grill Master
Gold Site Supporter
MY BAKED BEANS
3 LBS DRY BEANS- 1 LB EACH, PINTOS, RED BEANS (NOT KIDNEY BEANS) AND BLACK BEANS
2 LB BACON
1 QT. TOMATO JUICE
2 CUPS KETCHUP
2 CUPS BROWN SUGAR, PACKED
2 CUPS DARK CORN SYRUP (KAYRO)
2 LARGE ONIONS, CHOPPED
4 TSP PREPARED MUSTARD
1 1\2 TSP WHITE PEPPER
1 1\2 TSP GINGER
3 (15 OZ) CANS DICED TOMATOES, DRAINED (you can use diced with jalapeno's)
SOAK, PREPARE AND COOK BEANS ACCORDING TO BAG
DRAIN OFF THE LIQUID
PUT IN LARGE RAOSTER
FRY, DRAIN AND CRUMBLE BACON
COMBINE ALL INGREDIENTS (EXCEPT BEANS) IN A LARGE SAUCEPAN OVER LOW HEAT AND MIX WELL. POUR OVER BEANS.
BAKE AT 350 FOR 1 1/2 TO 2 HOURS, STIRRING OCCASIONALLY.
For zippy baked beans
SUBSTITUTE IGUANA KETCHUP FOR REGULAR
AND ADD 2-4 CHILE'S, CHOPPED FINE
OR
ADD 2 TBL CHILI SAUCE OR MORE IF YOU LIKE IT BITEY (I USE SRIRACHA)
OR
ADD 1/8 TBL OF YOUR FAVORITE HABANERO PEPPER SAUCE
OR
ADD FOUR TO SIX CHILES, SEEDED AND FINELY CHOPPED :arrow:


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