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Ingredients:
- 2 cans (28 ounces each) pork and beans
- 2 cans pinto beans or red beans, drained and rinsed
- 1 pound lean ground beef, sirloin or round
- 1 pound bulk pork sausage
- 1 medium sweet onion, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (4 ounces) chopped mild green chile
- 2 to 4 tablespoons drained jalapeno rings, chopped, or to taste, optional
- 1/2 teaspoon salt
- 1/2 teaspoon spicy seasoning, such as Cajun or Creole seasoning
- 1 cup barbecue sauce, your favorite
Preparation:
In a large skillet, sauté the beef and pork sausage, breaking up with a spatula, until no longer pink. Drain well and stir into beans. In the same skillet in a small amount of oil as needed, sauté the onion over medium heat until lightly browned. Add red bell pepper and garlic; sauté, stirring for 1 minute longer. Stir the vegetables into the beans. Add chile, jalapenos, salt, seasoning, and barbecue sauce. Stir to blend. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours.
Serves 6 to 8.
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Bean Recipes
Crockpot
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Casseroles
Pork Recipes Index
Side Dish Casseroles
