Spicy Creole Beans

Spicy Creole Beans

1 pound bacon, cut in 1-inch pieces

1 pound smoked hot sausage, sliced

1 pound fresh hot pork sausage, crumbled

3 large onions, chopped

2 medium-size green bell peppers, chopped

6 toes garlic, minced

1/2 C. packed brown sugar

1/2 C. ketchup

16-ounce can tomato paste

2 T. Worcestershire sauce

2 T. prepared mustard

1 T. dry mustard

1 T. liquid hickory smoke sauce

1 t. Creole seasoning

1/2 t. ground cayenne

1/2 t. ground black pepper

4 1-pound cans pork and beans

Salt, to taste

To cook in microwave: Place bacon and sausages in a four-to-five-quart microwavable casserole; cover and microwave on high until meat is cooked, 10 to 14 minutes, stirring often.

Drain off all except about one-fourth cup fat from dish, and stir in onions, bell peppers, and garlic. Cover and microwave on high until vegetables are soft, eight to 10 minutes, stirring occasionally.

Stir in sugar, ketchup, tomato paste, Worcestershire, mustards, smoke sauce, Creole seasoning, and ground peppers; cover, and cook on high five minutes.

Drain slightly more than half the liquid from cans of beans; reserve liquid. Add beans and remaining liquid to dish; re-cover, and microwave on high five minutes. Stir, re-cover, and microwave on medium to simmer 15 to 20 minutes, stirring occasionally; as beans cook, thin if needed with reserved bean liquid (the beans shouldn’t be very runny). Season to taste with salt.

To make on top of stove: In a five-quart saucepan, cook together bacon and sausages until browned, about 10 minutes over medium-high heat, stirring often. Drain off all but about one-fourth cup fat, and add onions, bell peppers and garlic to pan. Cook until vegetables are soft, about 10 minutes, stirring often.

Add remaining ingredients except the beans, and cook five minutes. Meanwhile, drain half the liquid from beans, reserving liquid. Add beans and remaining liquid in cans to pan. Reduce heat, and simmer about 30 minutes; if needed, thin with reserved bean liquid, and scrape pan bottom often so beans don’t scorch. Salt to taste.

Serve warm. If made ahead, let cool completely before refrigerating or freezing.

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