These beans have a deep, broodin’ flavor—sweet and spicy at the same time. We add crumbled hot Italian sausage to make ‘em truly special.

　　

Ingredients

feeds 10 to 12

　　2 tablespoons olive oil

　　1/2 large onion, chopped

　　3/4 cup chopped green pepper

　　Pinch each of kosher salt and black pepper

　　3 large cloves garlic, chopped

　　8 ounces hot Italian sausage, removed from casing

　　2 cans (28 ounces each) baked beans, preferably Bush’s

　　3/4 cup Mutha Sauce (page 165)

　　1 tablespoon Creole mustard (preferably Zatarain’s) or spicy brown mustard

　　1 tablespoon cider vinegar

　　1 teaspoon chili powder

　　1/2 teaspoon Creole Seasoning (page 167)

　　1 tablespoon molasses

　　

Step 1

Heat the olive oil in a large saucepan over medium-high heat. Add the onions and peppers and cook til soft, adding a pinch of salt and pepper. Toss in the garlic and cook for 1 minute more.

　　

Step 2

Crumble the sausage into the veggies and cook, chopping to break the meat into small pieces. Cook til the pink disappears. Drain off some of the bean liquid in each can so that it’s at the same height as the beans; then mix the contents of both cans into the cooked veggies and sausage.

　　

Step 3

Turn the heat down to medium-low and add all the rest of the ingredients. Simmer for 5 minutes. Serve immediately, or cool and reheat before serving (lettin’ the flavors blend a while never hurts).

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