BBQ Baked Beans
To download a Spanish translation of this recipe click here.
Servings: 100
Calories: 320.721kcal
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Ingredients
- 2¾ #10 can Great Northern beans, low-sodium drained and rinsed
- 3 pounds + 7⅝-ounce turkey bacon low-sodium
- 1 gallon + 2½ cup chopped yellow onions raw
- 2 quart + 3 cup chopped sweet green peppers raw
- 11⅛ jalapeno peppers raw
- 2 gallon + 1¼ cup water
- 2 quart + 3 cup packed light brown sugar
- 1½ #10 can fancy tomato ketchup 33% can shelf stable
- 4 pounds + 2⅔ oz hickory BBQ sauce plastic jugs
- 1 quart + 1½ cup prepared yellow mustard
- 2¾ cup + ½ tablespoon molasses
- 1⅓ cup + ½ tablespoon cider vinegar
- 3 tablespoon + 2⅛ teaspoon paprika
- 33 ⅓ .5 cup tomatoes diced, no salt added, canned
Instructions
- Wash your hands before you begin. Place gloves on hands after washing hands.
- Cut the bacon into slices. Peel, wash, rinse and chop all vegetables. Set aside.
- Over a stove top on medium flame, place a skillet and cook the bacon and onion for 12 min or until caramelized.
- Add bell peppers and jalapeno, saute for an additional 10 min.
- In a large pot place the bacon and vegetables, add the beans and the water. Stir in the ketchup, sugar, BBQ sauce, Dijon, molasses, salt, vinegar, diced tomatoes, and smoked paprika. Stir well.
- Cover and cook over medium flame for 30-40 minutes making sure the internal temperature reaches 135°F.
- Hold at 135° F or higher.
Notes
Source: School Nutrition Plus, Inc.
Nutrition
Calories: 320.721kcal | Carbohydrates: 65.508g | Protein: 7.21g | Fat: 3.914g | Saturated Fat: 1.171g | Cholesterol: 15.75mg | Sodium: 1057.858mg | Fiber: 4.267g | Sugar: 21.465g | Calcium: 94.823mg | Iron: 2.364mg