Well done sir!
You can find my WBB recipe HERE.
Dutch has posted his link for the original recipe. I'll send you my modifications to make them "Not So Wicked" I prefer Dutch's version, but when feeding a butch of kids (scouts) I didn't want to hurt no one, LOL. The "Not So Wicked" version has absolutely no heat. The Scouts loved them though.
Dutch's "Not So Wicked" Baked Beans
Book: Haskett Family Favorites Cookbook
Chapter: Side Dish
I had to serve a bunch of kids (Scouts) at a Christmas Party so I took Dutch's Wicked Baked Beans and toned it down. There is absolutely no heat in this version.
1 (12-ounce) package BUBBA bacon® Applewood
1 medium yellow onion, chopped
1/4 large red bell pepper, chopped
1/4 large yellow bell pepper, chopped
1/4 large green bell pepper, chopped
2 fresh jalapeño peppers, chopped, with seeds and membranes removed
1 (55-ounce) can Bush's Baked Beans Original , undrained
1 (15 1/4-ounce) can Dole Pineapple Chunks , drained
1 cup packed Dixie Crystals Dark Brown Sugar
1 cup Heinz Ketchup
1 tablespoon McCormick Dry Mustard
Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeno pepper until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time).
Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160°) or place in a 350° oven and bake for 1 hour.
NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.