Charlie Andrews demonstrates on how to cook Pork & Beans and rice with Smoked Sausage and Pork Jowl Bacon\r<br>\r<br>Find recipe at \r<br>\r<br>Website \r<br>\r<br>\r<br>Email\r<br>charliethecookandrews@gmail.com\r<br>\r<br>Like, follow or cont me out on Facebook\r<br>\r<br>\r<br>To donate\r<br>\r<br>\r<br>GoFundMe\r<br>\r<br>\r<br>Paypal (donate to email address)\r<br>charliethecookandrews@gmail.com\r<br>\r<br>\r<br>Ingredients\r<br>53oz can of Pork & Beans\r<br>2lbs of Smoked Sausage\r<br>1lb of Pork Jowl Bacon\r<br>1/2 Cup Sugar\r<br>1/3 Cup Butter lol\r<br>1/2 Onion\r<br>\r<br>1,Chop up your Onion, Bacon and Smoked Sausage\r<br>\r<br>2, In a large pot sauté your onion for 2 minutes\r<br>\r<br>3, Add your bacon then Saute for 3 minutes\r<br>\r<br>4, Add your smoked Sausage. Saute for 3 minutes\r<br>\r<br>5, Once done add your smoked sausage and bacon in a strainer to drain the grease out. Once finished, add back into pot.\r<br>\r<br>6, Add the ENTIRE 53 ounce can of pork and beans and mix with spoon. NOTE: if your mixture appear too thick add about less than 1/4 cup of water. ONLY need a small amount.\r<br>\r<br>7, Add 1/2 cup Sugar and 1/4 cup of butter.\r<br>\r<br>8, Cover and let simmer for 5 minutes. Note: On medium high heat, Mix with spoon every two minutes. Dont let it sit for too long or it will burn.
