You can make this dish ahead and keep it in the refrigerator. Reheat once you get to the picnic site. Serve with Barbecued Chicken and steamed corn with butter.
Serves 3 to 4 Prep Time 10 minutes Cooking Time 15 to 20 minutes
4 slices bacon
1/2 green bell pepper, diced
1/2 medium onion, diced
3 (230-gram) cans pork and beans
1/3 cup store-bought barbecue sauce
1 In a medium saucepan, fry the bacon over medium heat until it renders the fat and becomes crisp. Set aside.
2 In the same pan, add bell peppers and onions; cook until tender.
3 Add pork and beans and barbecue sauce. Lower heat to medium-low and simmer for 10 to 15 minutes. Let sauce thicken and reduce.
4 Chop the crisp bacon finely. Top the beans with the bacon bits and serve hot.
Photography by At Maculangan | Food Styling by Melanie Jimenez | Prop Styling by Rachelle Santos | Art Direction by Jonathan Roxas | Props from Rustan's Department Store (picnic basket) and Tupperware (sandwich container)
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!