• 1 (53 oz) can pork and beans
  • 1 cup brown sugar
  • 1/2 cup pickle relish
  • 1 cup regular barbecue sauce (not smoked), or to taste
  • 1/4 cup prepared mustard, or to taste
  • 2 green bell peppers; one diced, one sliced (divided use)
  • 1 large onion, diced
  • 16 oz smoked sausage; half diced, half sliced (divided use)


Preheat oven to 350 F.

Mix all ingredients except sliced bell pepper and sliced sausage in a large oven-proof kettle or baking dish. Top with sliced sausage. Layer sliced bell peppers on top of sausage.

Bake uncovered for 30 to 45 minutes. Serve hot. Makes 12 servings.

Per serving: Cal 395(32 % fat) Fat 15g(5g sat) Fiber 7g Chol 34mg Sodium 1,313mg Carbs 53g Calcium 115mg

Print this recipe

Submitted 6/13/05.
Source: newspaper
Submitted By: M K
Frank McIlvain's Baked Beans