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Big Kahuna Baked Beans
Serve up a tropical twist by adding sautéed onions in bacon drippings to Bush’s Best® Baked Beans with juicy chunks of pineapple, sweet red peppers and dark brown sugar.
- Prep Time
20 Mins
- Cook Time
1 Hour
- Serves
27
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- 9.5 oz Yellow onions, diced
- 12 oz Smoked bacon, chopped, rendered, and reserve 3 Tbsp drippings
- 12 oz Pineapple chunks, drained
- 7 oz Roasted red bell peppers, diced
- 2 oz Dark brown sugar
- 2 fl oz Low sodium soy sauce
- Kosher salt and black Pepper (To taste)
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- 9.5 oz Yellow onions, diced
- 12 oz Smoked bacon, chopped, rendered, and reserve 3 Tbsp drippings
- 12 oz Pineapple chunks, drained
- 7 oz Roasted red bell peppers, diced
- 2 oz Dark brown sugar
- 2 fl oz Low sodium soy sauce
- Kosher salt and black Pepper (To taste)
DIRECTIONS
- Pre-heat a convection oven to 350°F.
- Place the baked beans into a 4 inch half hotel pan. Sauté yellow onions using the reserved bacon fat until translucent. Add remaining ingredients and stir to combine.
- Cover with foil. Bake for 30 minutes covered and 30 additional minutes uncovered. Reserve hot for service.
