Creole Barbecue Baked Beans March 2005

RH Staff

Yield: 10 servings.

1 lb., 2 oz. Allens® Baked Beans*
1 lb., 2 oz. Allens® Black Beans**
2 cups Allens® Diced Red Bell Peppers***
2 cups bacon, smoked, diced
2 cups onion, diced
1 cup celery, diced
1 Tbsp. garlic, diced
2 lb. smoked sausage, thickly sliced
2 tsp. oregano, dried
1 tsp. cayenne, ground

Reserve Baked Beans in large metal bowl. Drain Black Beans and Diced Red Bell Peppers. Add to reserved Baked Beans. Sautè bacon in large heavy pot or brazier until barely crisp. Add onion, celery and garlic to bacon and cook for five minutes. Transfer bacon mixture to reserved beans with remaining ingredients. Mix well. Transfer mixture to 2" deep half-size hotel pan prepped with nonstick spray. Bake in a 375°F conventional oven (325°F convection) for about 1 hour.

* Each #10 can of Allens Baked Beans yields approximately 7 lb., 3 oz.

** Each drained #10 can of Allens Black Beans yields approximately 4 lb., 12 oz.

***Each drained #10 can of Allens Diced Red Bell Peppers yields approximately 5 lb., 12 oz.