“Homecoming favorite since 1966” - submitted by Keith Rengert
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Ingredients:
- 2 1/2 (28 oz cans) Bush’s Best Baked Beans, Maple Cured Bacon, drained (Save the 1/2 can for later in the cooking process)
- 1 lb bacon, fried and crumbled
- 2 medium yellow onions, diced
- 2 green bell peppers, diced
- 2 tsp. Worcestershire sauce
- 1 cup ketchup
- 1 cup brown sugar
- 1 tsp. apple cider vinegar
- 1 clove of garlic, diced
- 1 (10 oz can) diced Rotel tomatoes, drained
Instructions:
- Preheat your oven to 325°F.
- Fry the bacon and save the grease.
- In a 4 qt roaster, mix beans with ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
- In a separate pan on medium heat, saute the onions, peppers, garlic, and pre-cooked bacon in a few tablespoons in the reserved bacon grease until softened, about 20 minutes.
- Stir the sauteed mixture into the roaster with the beans.
- Bake covered in foil at 325°F for 3 hours, stirring occasionally.
- Remove from oven and let cool completely.
- Cover and refrigerate overnight, then serve the next day.