Pork & Beans

Submitted By The Sensible Cook
AVERAGE RATING: 4 votes / 5 Stars

I didn’t actually use pork, but it tastes like I did! This is a great side-dish for a barbecue, picnic or get-together and totally outdoes any canned “pork & beans” variety. It even makes a main dish if you serve it hot over hot cooked rice.

 

4 oz turkey bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

1 green pepper, chopped

1 (15 oz) can pinto beans, drained

1 (15 oz) can kidney beans, drained

14 oz turkey kielbasa, sliced lengthwise, then sliced into ¼’ pieces

1 (14 oz) can diced tomatoes

1 (4 oz) can diced green chilies

1 cup unpacked brown sugar

1/3 cup molasses

2 jalapenos, seeded and diced (or leave the seeds in if you want it spicier)

½ tsp garlic powder

1 Tbsp chili powder

1 ½ tsp Worcestershire sauce  

1 tsp garlic salt

1 Tbsp cornstarch

2 Tbsp cold water

 

Cook bacon in a large saucepan or Dutch oven that has been sprayed with cooking spray. Add in onion, celery, and green pepper when the bacon is almost done.  Cook and stir until bacon is cooked and vegetables are tender.

 

Add remaining ingredients except cornstarch and water. Bring to a boil. Reduce heat to a simmer. Cook uncovered for 1 hour.

 

If you want it to be thicker, stir together the cornstarch and the water in a cup. Pour into the simmering beans while stirring constantly. Cook another 1-2 minutes. Serve hot, room temperature, or cold.

 

 8 servings, 330 calories per serving, 8g fat, 49g carbohydrate, 15g protein, 6g fiber

 

 

 

 

 

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