Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 (28-ounce) cans baked beans
• 1/2 cup brown sugar
• 1/3 cup Neelys BBQ seasoning, recipe follows
• 1/4 cup molasses
• 1 cup Neelys BBQ sauce, recipe follows
• 3/4 cup chopped pork or beef brisket
• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder
• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Instructions

1. Watch how to make this recipe.
2. Preheat oven to 275 degrees F.
3. In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
4. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
5. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.