|Nutritional Guidelines (per serving)|
|Servings: 6-8 portions ( 6-8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 203g||74%|
|Dietary Fiber 57g||205%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 to 3 cans baked beans (28 ounces/840 mL each)
- 1 cup/240 mL barbecue sauce
- 4 strips bacon (cooked and crumbled)
- 1/2 cup/120 mL onion (minced)
- 1/4 cup/60 mL ketchup
- 1 jalapeño peppers (seeded and chopped finely)
- 1 teaspoon/5 mL Spike seasoning, or seasoned salt
- 1 teaspoon/5 mL hot sauce
- 1 teaspoon/5 mL ground black pepper
Cook bacon in a large skillet. Remove bacon, reserving some bacon grease in a pan, and allow to cool.
Once cooled, crumble bacon and set aside. Add chopped onion in a skillet with reserved bacon grease. Saute onions until they begin to slightly brown and look shiny. Remove from heat.
In a large stock pot or slow cooker, add baked beans, barbecue sauce, ketchup, jalapeno, seasoned salt, hot sauce, and black pepper. Mix ingredients thoroughly. Add in bacon and onions. Cover pot and allow to simmer on medium-low to low heat for 35 to 45 minutes, stirring occasionally.
Serve immediately. Beans can be made up to 3 days in advance, store in a large airtight container in the refrigerator. Rewarm on the stovetop over medium-low heat for 10 to 15 minutes, stirring occasionally.