As a kid, I used to tell people “the more you eat [baked beans] the more you toot!” I remember sharing this with one of my relatives who had made baked beans for a family gathering. I also recall she was less amused than I was. I thought it was hoot!
Baked beans = farts. HAHAHAHAHAHAHAHAHAHAHAHA!
Sadly, I’ved retained my potty humor as an adult. I blame my dad. He likes potty humor too!
While I no longer go around telling everyone that beans make you toot (still laughing!!), I will tell everyone that these beans are da bomb. HA! Stop me. Seriously, I’m out of control! Next I’ll be buying the fart app for my iPad.
Yeah, it exists. The genius behind it has probably made a stinking fortune off it too.
HA! I’m here all day folks!
Okay, back to the baked beans. These are seriously delicious. The green chiles add a little pep, but the pineapple keeps it sweet. I made mine in the oven, but this can also be made in your slow cooker, which is ideal for a hot summer day.
When you serve them at your next barbecue, it’s totally up to you whether you want to share with everyone, “the more you eat, the more you toot!”
Yup. Still laughing.
TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.
Adapted from This Week for Dinner
- 2 cans (28 oz each) baked beans
- 2 Tablespoons worcestershire sauce
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1 tablespoon liquid smoke (optional)
- 1/2 teaspoon dry mustard
- 1 onion, chopped
- 1 can (4 oz) green chiles
- 1/2 lb bacon, chopped
- 1 small can crushed pineapple
- Cook bacon until crisp over medium heat. Remove bacon and drain on paper towels. Crumble and set aside.
- Saute onion in bacon fat until soft, 5-7 minutes.
- Meanwhile, mix together beans, worcestershire sauce, brown sugar, ketchup, dry mustard, liquid smoke, green chiles and pineapple with its juice.
- Add onions and crumbled bacon to bean mixture.
- Bake in a 350-degree oven for 1 hour or in a crockpot on high for 2-3 hours.
If you have a lot of bacon fat, drain off excess. You only need a tablespoon or two to saute the onions in.