YouTube video is at the bottom of the page if you want to check it out. Thanks!
Note- Ingredient amounts and cooking times have changed from video to improve recipe. Please follow instructions given in this recipe. Use the video as a guideline! Thanks!
What you’ll need
53 ounce can of Van Camps Pork & Beans
2 pounds of smoked sausage Chopped
Pork Jowl bacon chopped into bite sized cubes
1/3 Cup water
6 heaping Unsalted Butter
1/2 Cup Sugar
1 Yellow Onion Chopped
Preparation of ingredients
Step 1 Chop One Yellow Onion
Step 2 Chop 2 pounds of Smoked Sausage into 3/16ths of an inch slices
Step 3 Chop Pork Jowl bacon into bite sized cubes
Preheat fire to medium high heat
Step 4 Add 3 tablespoons unsalted butter. Let butter melt. Add 1 1/3 cup chopped Onion and stir. Let saute for 7 minutes. Stirring occasionally.
Step 5 Add Pork Jowl bacon and stir. Let saute for 4 minutes. Stir every 2 minutes.
Step 6 Add Smoked sausage and stir. Let saute for 4 minutes. Stir every 2 minutes
Step 7 Using a strainer, drain the grease out of your smoked sausage and your bacon
Preheat fire to medium high heat
Step 8 Return your smoked sausage and your bacon mixture back into medium sized pot.
Step 9 Add 53 ounce can of Van Camps Pork&Beans into pot. Stir all ingredients together.
Step 10 Add 2/3 Cup sugar, 2 tablespoons unsalted butter and 1/3 cup water. Stir all ingredients together. Let come to a simmer.
Step 11 Cover pot and let mixture simmer for 8 minutes stirring every 2 minutes.
Serve HOT over rice and enjoy!
