Austinite Susanna Trevino send this month’s recipe for her grandmother’s baked beans, which she says came from her Anglo roots but was a fall favorite for her whole family for generations in the Lone Star State.
• 10 slices of bacon
• Large white onion
• Large red, green and yellow bell peppers
• Four large (28 oz.) cans pork and beans
• ½ cup barbeque sauce
• 1 cup brown sugar
• ¼ cup apple cider vinegar
• ½ teaspoon red pepper flakes
• 2 tablespoons yellow mustard
• ½ cup parsley flakes
Preheat the oven to 325 degrees. Cook the bacon to be crispy. Dice the bacon and vegetables. Cook and bacon pieces and the onion in a large pot until the onion is translucent. Add the diced peppers and cook for about 2 minutes.
Drain the canned beans and add them to the pot. Stir for a minute, then add the barbeque sauce and brown sugar, vinegar, the red pepper flakes and the mustard. Stir the pot until the beans are hot and bubbly.
Pour the contents of the pot into a large baking dish, and sprinkle the top with the remaining diced bacon. Bake for two hours until bubbly.
Spread the parlsey flakes on top of the dish. Serve hot with potato salad, burgers or fajitas.