"Baked beans belong at a barbecue. They're sweet with heat when you add pineapple and jalapenos. — Robin Haas, Cranston, Rhode Island..."
INGREDIENTS
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4 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
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2 cans (8 ounces each) crushed pineapple, undrained
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2 large onions, finely chopped
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1 cup packed brown sugar
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1 cup ketchup
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10 bacon strips, cooked and crumbled
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1/2 cup molasses
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1/4 cup canned diced jalapeno peppers
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2 tablespoons white vinegar
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4 garlic cloves, minced
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4 teaspoons ground mustard
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1/4 teaspoon ground cloves