- 1-28 oz can Van Camp’s Pork and Beans
- 1 green bell pepper – minced
- 1 small, white onion – minced
- ½ cup bacon bits (or make your own)
- ¼ cup Fresh Harvest Cayenne Chili olive oil (or use Cayenne chili powder to taste)
- ¼ cup Fresh Harvest Maple Balsamic
- ¼ cup brown sugar
- ¼ cup local honey
Using a large, non-stick or cast iron skillet sauté onion and bell pepper in the Smoked Chaabani olive oil for 5-10 minutes until translucent and tender. Stir frequently.
Add beans, honey, brown sugar, bacon bits and balsamic. Bring to a slow boil on medium heat, then reduce to low.
Cook over low heat, stirring frequently. Cook until liquid is reduced, and beans have a thick consistency, usually around 10-15 minutes or longer.
(OPTIONAL FUN) Garnish with chopped watercress, poke sprouts, dandelion greens or parsley, or anything else the revenuers won’t take! If you don’t know what a baldknobber is, check with the Google. Rich Ozark history.
These beans keep well in the refrigerator and are even better the next day.
What is “maple balsamic “? Is it maple syrup or balsamic vinegar or another product? T Y.
Hi Diane, our Maple Balsamic is found on our website. We mix real Vermont Maple Syrup with 18-year-old Traditional Balsamic. You can find it here: https://freshharvest.co/product/vermont-maple-balsamic-condimento/