1/2 lb. smoked bacon; sliced
1 large yellow onion; diced
2 bell peppers; diced
1 cup chopped mushrooms
4 cloves garlic; minced
(2) 28 oz. cans Pork & Beans
2 tomatoes; diced
1/2 cup tomato paste
1/2 lb. summer sausage; sliced
1 cup brown sugar
1 cup medium Pace Picante Sauce
1 can Dr. Pepper
(1) 16 oz. can pineapple tidbits; drain the juice.
Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes.
Recipe by Byron Bills
Posted by: Randy Patten
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