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| 5 x ca. 450 g | Pork and beans - canned |
| 1/2 Tasse | Onion chopped |
| 1/3 Tasse | Bell pepper chopped |
| 1/2 Tasse | molasses |
| 3 | Drops Tabasco - actually 3 |
| 1/2 Tasse | Barbecue sauce - bottled or |
| 1/2 Tasse | Catsup cut in half (actually 4 to 5 lbs.) |
| 1/2 Tasse | celery chopped |
| 2 Esslöffel | mustard prepared |
| 1 Teelöffel | Worcestershire sauce to 4 drops homemade (see recipe) |
| 2 | Strip bacon - uncooked and |
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Combine all ingredients, except in bacon, in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours.
Note from me: If you don't have a smoker, you can cook at about 350F for about 45 minutes to 1 hour, until the bacon is curling. Better flavor in a smoker, but divine beans without!
Recipe from "Cook'n Cajun Water Smoker Cookbook" by Sondra Hester.
This is undoubtedly one of the best baked bean dishes we've ever tasted. Easy to make and no tending necessary. You can have ribs smoking on the bottom rack and beans on the top rack. Add garlic bread and coleslaw, potato salad or macaroni salad and you've got a Super Bowl party, bowl game or Monday Night Football dinner! Source: Cook'n Cajun Water Smoker Ckbk
Craft) On 06-22-95; 0609
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