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Fly Creek Cider Mill Take-Along Pork and Beans

8 slices bacon, halved

1 medium onion, diced

1/2 green medium green pepper, diced

3 (28 oz) cans Pork and Beans

3/4 cup FCCM Apple Butter

1/4 cup brown sugar

2 tablespoons FCCM Honey Dijon Mustard

teaspoons Worcestershire sauce

  1. Preheat oven to 325 degrees F.
  2. In a Dutch oven (or large sauce pot) fry bacon until it has partially cooked and released about 1/4 cup drippings. Remove bacon and drain on paper towels, reserve drippings.
  3. Add onions and peppers to drippings and saute until tender, about 5 minutes.
  4. Add beans and remaining ingredients, bring to a simmer.
  5. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about two hours. (If using a large sauce pot, transfer beans to a 4-quart casserole dish to bake.)

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