Barbeque Baked Beans

Rob Raines

1 tablespoon olive oil

1 red bell pepper, chopped

½ onion, chopped

2 cloves garlic, chopped

2 (28-ounce) cans baked beans

½ cup brown sugar

⅓ cup Neelys BBQ seasoning, recipe follows

¼ cup molasses

1 cup Neelys BBQ sauce, recipe follows

¾ cup chopped pork or beef brisket

subheading: Neelys BBQ Seasoning:

1 ½ cups paprika

¾ cup sugar

3 ¾ tablespoons onion powder

subheading: Neelys BBQ Sauce:

2 cups ketchup

1 cup water

½ cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

½ tablespoon fresh ground black pepper

½ tablespoon onion powder

½ tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Preheat oven to 275 degrees F.

In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.

subheading: Neelys BBQ Seasoning:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

subheading: Neelys BBQ Sauce:

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

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