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Add a photoServings: 6
Ingredients
- 6 slc bacon
- 1 med onion minced
- 1/2 c. catsup
- 3 Tbsp. dark brown sugar packed
- 1 Tbsp. cider vinegar
- 1 tsp salt
- 1 tsp dry mustard
- 48 ounce pork and beans (3 16 ounce cans)
Directions
- Slowly fry the bacon in a heavy skillet over medium heat till crisp, about 5 min. Transfer bacon to paper towels; reserve drippings. Add in onion to the skillet with the drippings and cook till translucent/soft, stirring occasionally, about 7 min. Transfer the onions to a large Dutch Oven. Add in next 5 ingredients to the Dutch Oven. Mix. Crumble bacon and add in to onion mix. Fold in the beans. Cook on/in BBQ or possibly in 350 degree oven or possibly till mix bubbles.
- NOTES : These beans are really good. I was surprised to find them
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 455 | |
| Calories from Fat 222 | 49% |
| Total Fat 24.64g | 31% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 944mg | 39% |
| Potassium 918mg | 26% |
| Total Carbs 13.57g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 11.94g | 8% |
| Protein 42.5g | 68% |
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