The Brick Pit BBQ Beans
The Brick Pit BBQ Beans
- Level: Easy
- Yield: 20 to 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 601
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 57
- Dietary Fiber
- 7
- Sugar
- 26
- Protein
- 38
- Cholesterol
- 112
- Sodium
- 664
- Total: 1 hr 15 min
- Active: 15 min
- Level: Easy
- Yield: 20 to 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 601
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 57
- Dietary Fiber
- 7
- Sugar
- 26
- Protein
- 38
- Cholesterol
- 112
- Sodium
- 664
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
One 7-pound can pork and beans in tomato sauce, such as Showboat
1 pound Brick Pit smoked pulled pork or your favorite hardwood smoked bacon, diced into small pieces
2 cups Brick Pit BBQ sauce or any good, tomato-based Alabama-style BBQ sauce
2 cups loosely packed dark brown sugar
1 cup chopped green bell peppers
Directions
- Preheat the oven to 300 degrees F.
- Combine the pork and beans, pulled pork, BBQ sauce, brown sugar and bell peppers in a 9-by-13-inch baking dish or large, ceramic Dutch oven. Mix thoroughly using a wooden spoon.
- If you are using bacon instead of the pulled pork, layer the raw strips over the top of the bean mixture.
- Bake, uncovered, for approximately 1 hour. The beans will get richer in color and ready to enjoy. If you used bacon, please be sure it is browned and fully cooked.
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