- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 2 teaspoons canola oil
- 4 cans (15 ounces each) pork and beans
- 3/4 cup barbecue sauce
- 1/4 cup packed brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons chili powder
- 2 tablespoons finely chopped jalapeno pepper
- 1/2 to 1 teaspoon cayenne pepper
- 1/8 teaspoon Liquid Smoke, optional
- In a Dutch oven, saute onion and garlic in oil until tender. Stir in the next eight ingredients. Add the Liquid Smoke if desired.
- Bake, uncovered, at 325° for 1-1/2 to 2 hours or until thickened and bubbly. Yield: 11 servings.
Originally published as Barbecued Baked Beans in Light & Tasty June/July 2003, p13
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Reviewed Aug. 17, 2014