PICNIC BAKED BEANS

Picnic Baked Beans image

Provided by C P

Categories Burgers

Time 2h

Number Of Ingredients 11

4 can(s) (15 ounce) van camp's pork & beans, drain juice out of one of the cans of beans
1 c heinz ketchup
1 c firmly del monte packed light brown sugar
1/2 c karo® dark corn syrup
2 Tbsp french's yellow mustard
1 medium onion, peeled and chopped
2 clove garlic, minced
4 pork chops, seasoned, cooked, and chopped in bite size pieces
1 lb bacon, cooked and drained, broken into bite size pieces
black pepper, to taste
1/8 tsp cayenne pepper

Steps:

1. Pre-heat oven 325°F degrees.
2. In a large mixing combine and mixing together the pork & beans ketchup, brown sugar, black pepper, cayenne pepper, corn syrup, yellow mustard, onion and garlic.
3. In a frying pan, place bacon in a single layer, cook on medium heat to your desired crispness, turning frequently. Drain bacon on paper towels, set aside. Drain most of the bacon grease from pan, add 2 tablespoons of butter and melt. Wait until the bacon has cooled and crumble with your hands.
4. Add the season pork chops to the fry pan, cooking on each side for about 4 to 5 minutes, or until golden on the outside, juices run clear and fork tender. Remove from fry pan, drain on paper towels. Wait until the pork chops have cooled, and cut up into little cubes.
5. Add the bacon and pork chops to the bean mixture, and mix together and pour into a greased 2 ½ to 3 quart greased casserole. Place the bacon on top of the beans.
6. Place casserole on a lined cookies sheet and place in pre heated oven. Bake at 325°F degrees for 1 1/2 to 2 hours or until the beans are bubbly. Let rest to thicken a bit before serving.