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Keri's Hog-Apple Baked Beans

Angie2BAngie2B Posts: 543
edited 6:15PM in EggHead Forum
Have made these twice. First time followed the recipe pretty much dead on using pulled pork I had smoke on the egg. Second time I used peach pie filling (Someone here recommended this I can't remember who, I am so sorry), cut down on the chipotle to just a pinch. I used Sweet Baby Ray's BBQ sauce and John Henry Pecan Rub (I doubled the rub to 2 tsps.) I really, really liked the peach pie filling better. This is a really good recipe and got rave reviews at a cookout last night!!!



Keri's Hog-Apple Baked Beans
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)
Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutesif you don't have time to do them in the oven. Serves 12.

Comments

  • thirdeyethirdeye Posts: 7,428
    Keri credits the peach pie filling to Jack's Old South, and I agree, using them makes for a great batch of beans too.

    It's funny, but because I get so many requests for the recipe, I generally print copies and have them on hand.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • EggtuckyEggtucky Posts: 2,746
    ditto all of that Angie..except I usually turn the heat up not down...have made these a bunch of times and making them again next weekend for my son's college grad party..they always get rave comments and rarely have any leftovers...oh..and thirdeye..you're stutterin :P
  • RascalRascal Posts: 3,786
    The recipe you posted calls for 2 16oz. cans of beans which you modified to 2 28oz. cans with reference to a "note below". I don't see the note. Could you clarify this please. Thank you!! 8 - )
  • thirdeyethirdeye Posts: 7,428
    Here is the full forum post including the notes on the Bush's beans.

    Keri's Hog-Apple Baked Beans

    3 or 4 slices bacon, diced
    2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
    1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
    1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
    1 can apple pie filling
    1 medium onion, chopped
    1/2 green pepper, chopped
    1/2 c. brown sugar
    2 Tbsp. Worcestershire sauce
    2 Tbsp. Mustard (prepared)
    1 tsp chipotle or cayenne powder (optional, to taste*)
    1 tsp Blues Hog barbecue rub (or your favorite de jour)

    Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.

    This recipe began life as APPLE PIE BAKED BEANS from somewhere on the web, but I think I've made enough changes to it now to claim it as my own. This is my standard for baked beans anymore.

    *This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.

    Keri C, smokin' on Tulsa Time
    _____

    Lately, I've been using two of the 28-oz cans of Bush's Original Baked Beans - I think I'm going to try it with the new Honey variety next. Happier with the results with these. -kc

    Another update... Jack's Old South does something similar to this, but I understand that they use peach pie filling instead.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • KnbKnb Posts: 9
    These look like some good beans. I am helping a friend put together a 50th anniversary party. I am going for it!

  • stevezstevez Posts: 80

    I found this on the Virtual Weber Smoky mountain forum years ago and tried it and fell in love with it.  The sweet spicy mix is intoxicating and I've given the recipe away numerous times too.  Never tried the peach; now I'm on a mission!

    Steve

    X/L BGE

    Louisville, Kentucky
  • RRPRRP Posts: 21,931
    Those have been an "asked for by name" dish for years at a neighborhood fall picnic. They clean every last spoonful out of my Dutch oven! I alternate between apple one year and cherry the next.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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