| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Baked dishe, Barbecue, Beans |
6 |
Servings |
INGREDIENTS
| 32 |
oz |
Pork & Beans; Canned |
| 1/4 |
c |
Brown Sugar; Packed |
| 1/3 |
c |
Granny Smith Apple; Chopped Fine |
| 9 |
sl |
Bacon |
| 1/3 |
c |
Barbecue Sauce; (Cattlemen's Smoky) |
| 1/4 |
c |
Golden Raisins |
| 1/2 |
c |
Onion; Chopped Fine |
| 1/4 |
c |
Dark Rum |
| 1/2 |
|
Stick Butter; Sliced 1/4" Thick |
INSTRUCTIONS
**Combine dark rum and Golden Raisins and cover. Allow to soak over night,
at room temperature, or until rum is soaked up by the raisins. Drain pork
and beans and pour into bean pot or casserole dish. Chop onion and apples
and add to beans. Then, add barbecue sauce, brown sugar, all but four pads
of butter, and rum soaked raisins. Mix together and lay bacon strips and
four pads of butter across the top of the mixture. Cook in covered pit at
275 degrees for 3 hours, or bake in oven at 350 degrees for 1 to 1 1/2
hours. Check occasionally to make sure beans are not drying out. If needed,
and water. Mix well before serving.
Recipe by: Rock McNelly
Posted to bbq-digest by PhantomBBQ@aol.com on Nov 8, 1998, converted by
MM_Buster v2.0l.
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