Tho this mentions "oven"....I like this dish better in cast iron, open top Dutch Oven in the smoker........
*Pre-heat oven to 350F*
2- Large ( 27.5 oz.) cans of Pork and Beans – or – you can combine different canned beans if you like. Drain them - but not too dry, just what ever will drain out in 15 seconds or so.
½ - 2/3 cup of Dark Molasses
1 – tsp Sea Salt
¼ cup minced dried onion or ½ cup diced sweet white onion
1/3 cup of Brown Mustard
½ tsp of chili powder
½ - 1 tsp of Texas Gunpowder ( this is a fine ground dried jalapeno powder so adjust to your taste )
¼ tsp of Yellow Curry powder
1-2 tsp Liquid Smoke
1-tbs Worchester sauce
1-tbs Apple cider vinegar
A couple of dashes of ground Sage – to taste
A couple of dashes of Allspice to taste
Combine all seasoning ingredients and stir. Add to the beans and stir.
*MEAT OPTIONS*
If you have some bark or burnt ends – put them in is you like that flavor.
If you want the Bacon influenced flavors :
1-Lb of Bacon – partially cooked and well drained. Chop to small bite-size pieces
*COOK*
Add in the meat of choice and stir. Pour into 11’’ x 13’’ glass casserole dish, cover with foil and cook for 1 hour, then remove foil and cook for 45-minutes to 1 hour. Judge this time based on the amount of moisture left in the beans ( you don’t want to dry them out– but some like the liquid content a little more or less to taste )
These are even better cooked outdoors in cast iron, and with a little smoke from a wood fire!
