1/2 |
lb. smoked bacon; sliced |
1/2 |
cup tomato paste |
1 |
larce yellow onion; diced |
1/2 |
lb. summer sausage; sliced |
2 |
bell peppers; diced |
1 |
cup brown sugar |
1 |
cup chopped mushrooms |
1 |
cup medium Pace Picante Sauce |
4 |
cloves garlic; minced |
(1) |
16 oz. can pineapple tidbits; drained |
(2) |
28 oz. cans Pork & Beans |
1 |
can Dr. Pepper |
2 |
tomatoes; diced |
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Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14.
Cover and simmer 30 minutes stirring every 10 minutes.
Serves: 10-12
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