The Sunday News
Ingredients
2 tablespoons yellow mustard
3 cups ketchup
1 cup diced onion (about 1 medium)
1 medium green or red bell pepper, diced (about ¾ cup)
1½ cups brown sugar
½ cup sorghum or honey
1 (28 ounce) can pork and beans
1 (19 ounce) can kidney beans
1 (15 ounce) can butter beans
1 (15 ounce) can navy beans
½ teaspoon paprika
2 teaspoons salt
¼ teaspoon mustard powder
1 teaspoon chilli powder
½ teaspoon cumin
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic
¼ teaspoon cayenne pepper
4 to 5 uncooked bacon strips, a few cooked ribs, or ¼ cup pulled pork.
Method
Preheat the oven to 350 degrees. In a large bowl, mix the mustard, ketchup, onion, bell pepper, brown sugar, sorghum or honey, beans, paprika, salt, mustard, chilli powder, cumin, black pepper, garlic, and cayenne, stirring gently with clean hands or a large spatula just enough to evenly distribute the mixture without over mixing the beans into a mushy consistency.
Pour the bean mixture into a 9-inch by 12-inch pan.
Lay the bacon strips, or sprinkle rib or pulled pork meat across the top. Cover with foil, and bake for 45 minutes.
Remove foil, and bake until bubble, about 15 minutes longer.
Serve, keep in refrigerator for up to 1 week, or freeze for 1 month. — www.foodlovers.com
