Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Bacon Slices
- 1 Medium Onion, Chopped
- 1 Green bell pepper, Chopped
- 1 Can Pork And Beans (16 Oz)
- 5 T. Catsup
Directions
Preheat Oven to 400.
Fry Bacon in Large Skillet Over Medium High Heat Until Crisp, About 7 Minutes. Drain Bacon on Paper Towels.
Transfer Drippings to Medium Ovenproof Pan.
Add Onion And bell pepper to Drippings And Saut Over Medium Heat Until Soft, About 7 Minutes.
Stir in Pork And Beans;
Crumble Bacon And Add to Beans.
Pour Catsup Over. Srpead Over Top to Edges.
Cover And Bake 30 Minutes.
Stir Catsup Into Beans.
Can be Made 1 Day Ahead; Cover Beans And Refrigerate.
Source: my Old Recipes