Pineapple & Kielbasa Baked Beans

It's the Fourth of July weekend and Southport is North Carolina's Fourth of July capital so cookouts, parades, fireworks, and parties abound!  What to bring for the neighborhood potluck cook-out?  How about a delicious variation on traditional baked beans?  Add a bit of Polish kielbasa, crushed pineapple, and bacon and voila, the dish becomes extraordinary!  This is an old recipe that I found in my recipe box and I think it's blog worthy. I made this for just us but the recipe is easily doubled for a 9 x 13 baking dish to serve a crowd.

INGREDIENTS:

1 28-ounce can Van Camps Pork & Beans, mostly drained

1 small onion, chopped

1 15-ounce can crushed pineapple, mostly drained              

½ pound Kielbasa sausage, chopped

¼ cup brown sugar

2 Tablespoons Heinz 57 steak sauce

1 Tablespoon yellow mustard

8 slices bacon (I used Hormel ready cooked)

¾ cup ketchup

DIRECTIONS:

  Spray 9 x 9 baking dish with cooking spray

  Preheat oven to 325 degrees F

  Mix together beans, onion, pineapple, sausage, brown sugar, steak sauce, and mustard.

  Pour into baking dish.

  Lay bacon slices over the beans.

 Spoon ketchup over the bacon and spread to cover.

Bake uncovered about 2 hours or until bacon is caramelized.

Let the smiles and oohs and ahs begin!