Pat: All it takes is a spoon and a wedge of warm buttered cornbread to turn these sweet Southern baked beans, made with chunks of chopped pork, into a meal. Tangy baked beans are a Memphis trademarkāwe serve them sweeter than other regions around the country do. At our restaurants and at home, we flavor the beans with molasses, brown sugar, and our famous Neelyās Barbecue Sauceāas well as plenty of chopped pork. The hickory flavor from chunks of smoked pork gives this dish some toothy tang.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Preheat the oven to 275Ā°F.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion, and sautĆ© them until they soften, 4 to 5 minutes. Add the baked beans, molasses, brown sugar, Neelyās Barbecue Sauce and Neelyās Barbecue Seasoning to the skillet, and stir all the ingredients to combine. Transfer the bean mixture to a 9 Ć 13-inch baking pan. Add the meat, and stir well to combine. Cover the pan with aluminum foil, and bake for 45 minutes. Allow the beans to cool slightly, then serve warm, as a side dish.
