• 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.

Fresh Harvest Premium Quality Olive Oil

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