Baked Beans 3

12-ounce package bacon

1 large onion, chopped

1 large bell pepper, chopped

Four 30-ounce cans pork and beans, drained

1 box dark brown sugar

1/2 cup honey

1/3 cup barbecue sauce

1/4 cup mustard

1 tablespoon Tony Chachere seasoning

Black pepper to taste (optional)

5 tablespoons Worcestershire sauce

6 tablespoons parsley flakes

Chop bacon into small pieces. Cook over medium-high heat in large pot for 3 minutes. Add onion and bell pepper. Cook over medium heat for 10 minutes. Add remaining ingredients and stir well. Continue cooking over medium-low heat with cover on for 15 minutes, stirring occasionally. Reduce heat to low and continue cooking for 25 minutes, stirring occasionally. Remove cover and continue cooking over low heat for 15 minutes.

Note:
This recipe may be cut in half. Beans freeze well. Serve hot with barbecue.

Serves 20.

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Vegetables

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Cajun Country -- New Iberia, Louisiana