2 TBLS Yellow Mustard
3 Cups Ketchup
1 Cup Diced Onion (red or yellow)
1 Jalapeno Seeded and Diced (pptional based on your heat preference)
1 Green or Red Bell Pepper Seeded and Diced
1 1/2 Cups Packed Brown Sugar
1/2 Cup Honey
1 (28 oz) can of pork and beans
1 (19 oz) can of large red kidney beans, drained and rinsed
1 (15.5 oz) can chili beans such as Bush's Chili Starter
1 (15.5 oz) can large butter beans, drained and rinsed
1 (15.5 oz) can of another bean, your choice, drained and rinsed (I used black beans)

1 tsp paprika
1 tsp salt
1 tblsp sugar
1 tsp mustard powder
1 tsp chili powder
1 tsp cumin
1 tsp black powder i mean black pepper
1 tsp granulated garlic
1/2 tsp cayenne (or however hot you want it add more or less)

4 to 5 slices bacon on top or substitute cooked rib meat or pulled bbq pork

Preheat oven to 350

Mix mustard, ketchup, onion, bell pepper, brown sugar, honey, and spices. Be sure to work out lumps of brown sugar. Add the beans, stirring gently with hands or spoon, just enough to evenly mix.

Pour into a 13 x 9 baking dish. Lay bacon strips or other meat across the top. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake additional 15 minutes or until bubbly. This will keep up to 1 week in the refrig or may be frozen up to 1 month.

I find that the beans are best the 2nd day. Just reheat in the oven.

 

Inge enjoyed them ... a little toot much

Might have to open the windows if the beans really are "best the 2nd day"

 

Thanks Ray,great dish...Pete

 

Excellent beans. This will get filed in the other goodies we make

 

enjoy it too much.... thanks again~

 

Thanks for posting Ray. I'll be making these shortly!
WooHoo!