Ingredients
1 onion, small diced
8 thick sliced bacon pieces
1 roasted orange pepper, about ⅓ cup small diced
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 cup SIDS SMOKEY GARLIC SAUCE
1 tsp SIDS CRAZY SALT
½ cup packed brown sugar
2 tsp dry mustard
2 tbsp molasses
850 g haricot beans, drained
3 kg pork & beans, use all the liquid
Directions
Preheat the oven to 165°C. In a large frypan over medium-high heat add the bacon and fry until it is almost crisp. Transfer the bacon to a plate and cut the slices in half.
DO NOT pour out the bacon fat. In the same pan you used for the bacon, fry the onions, stirring them around in the bacon fat until tender, about 3 minutes.
In a large mixing bowl, add the cans of haricot beans and the pork & beans. Add the cooked onion and bacon, SIDS SMOKEY GARLIC SAUCE, SIDS CRAZY SALT, SIDS LOW SUGAR RASPBERRY VINEGAR and the remaining ingredients. Stir to combine.
Pour the bean mixture into a very large baking dish, or two 22 x 33 cm foil baking pans. Place the pans on the centre rack of the oven and bake for 1½ hours. Cool the beans slightly before serving.
