Name: Chuckwagon Beans recipe
Ingredients: ½ pound bacon, cut into small pieces;1 onion, cut into small pieces;2 (15 ounce) cans kidney beans, rinsed and drained;½ cup ketchup;½ teaspoon dry mustard;2 tablespoons brown sugar;1 tablespoon Worcestershire sauce;1 dash hot pepper sauce (such as Tabasco®);1 pinch salt;1 pinch ground black pepper

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Ingredients

½ pound bacon, cut into small pieces 1 onion, cut into small pieces 2 (15 ounce) cans kidney beans, rinsed and drained ½ cup ketchup ½ teaspoon dry mustard 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 dash hot pepper sauce (such as Tabasco®) 1 pinch salt 1 pinch ground black pepper

Nutrition Info

240.9 calories carbohydrate: 35.4 g cholesterol: 13.6 mg fat: 5.9 g fiber: 9.4 g protein: 13 g saturatedFat: 1.7 g servingSize: - sodium: 840.9 mg sugar: 10.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes, add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes, pour into a large casserole dish.
Bake in preheated oven until bubbling on top, 10 to 15 minutes.

Recipe Yield

6 servings

Recipe Note

This is a recipe that has been in my family for years. It's a great combination of sweet and spicy! If you like your beans saucy, you can double the sauce mixture.

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