I made these beans several days ahead of the day we made apple juice as a family.
I knew I'd not feel like cooking after a long day and these beans needed only to be heated through in the oven. This is one of those recipes that is flexible to your preferences. ie: If you like more heat,Use Chroizo sausage and add hot salsa in place of the medium,
if you think there is too much sugar, reduce it to your taste.
- 1 lb ground beef, browned and drained
- 1/2 lb Italian sausage meat, browned and drained
- 8-10 slices bacon, cut up and fried until crisp
- 1 large onion, coarsely chopped
- 2 stalks celery, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped red or yellow pepper
- 1 24 oz. can pork and beans, drained
- 1 14 oz. can pork and beans, drained
- 1 can niblets corn, drained
- 1 19 oz. can kidney beans, rinsed and drained
- 1 19 oz. can black beans, rinsed and drained
- 3/4 cup brown sugar
- 3/4 cup Chili Sauce
- 1 1/2 cups medium salsa
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. prepared mustard
- 1-2 tsp. liquid smoke
- 4-6 Tbsp. balsamic vinegar
- Place crumbled ground beef and sausage meat in a large roaster.
- Fry bacon until crisp, remove from pan and add chopped onions and celery.
- Sautè until soft.
- Place beans and corn, bacon, onion celery and peppers in large casserole.
- Mix sauce ingredients in a large bowl.
- Pour sauce over bean mixture and stir to combine.
- Cover and bake for 2 hours in 350˚ F oven. Remove lid for the last 1/2 hour.
- Serve with Patty's Oriental Salad (http://www.mennonitegirlscancook.ca/2010/01/pattys-oriental-salad.html) or Apple and Cabbage Coleslaw ( http://www.mennonitegirlscancook.ca/2012/01/apple-and-cabbage-cole-slaw.html) and fresh baked buns.
*This will serve at least 10-20 people depending how much else you are serving.
*You can increase this recipe by adding another can or two of the pork and beans.