1 20-oz. bag Hurst’s 15 BEAN SOUP® dried bean mix
6 cups water
12 slices thick-cut bacon
1 medium onion, diced
1 20-oz. can pineapple tidbits in heavy syrup
3/4 cup barbeque sauce
1/2 cup brown sugar (packed)
1/2 cup ketchup
1/4 cup spicy brown mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
If you can’t find Hurst’s 15 BEAN SOUP® in your market, please ask your grocer for them. Until then, you can order them online!
Diced ham would be amazing in this too!
Diced green peppers and/or jalapeños would also be great additions!
I’m fairly certain you could make this in the crock pot but I've got to tell ya, those crispy, caramelized bits of bacon and pineapple you get from baking this are pure-T gold. To make in the crock pot, cook the beans until tender (4-6 hrs on high), drain beans then add everything to the crock pot then cook for 1-2 hours on high.