South Louisiana Baked Beans
Ingredients
- 2 slices bacon, diced
- 1 pound ground chuck
- 1/2 pound andouille sausage, casing removed and chopped
- 1 medium onion, finely chopped
- 1/2 large green bell pepper, finely chopped
- 2 16-ounce cans baked beans (I use Bush's original)
- 1 12-ounce bottle chili sauce
- 1 8-ounce can crushed pineapple, drained
- 1 cup firmly packed light brown sugar
- 1/4 cup Steen's Pure Cane Syrup
- 2 tablespoons yellow mustard
- 2 tablespoons Lea & Perrins (Worcestershire sauce)
- 1 bay leaf
- 1/8 teaspoon cayenne pepper
Instructions
Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook bacon until the fat has rendered. Add ground chuck, andouille, onions and bell peppers. Cook, breaking up the meat and sausage with a potato masher or the side of a spoon, until browned; drain fat. Transfer meat mixture to a 3-quart baking dish. Stir in remaining ingredients. Cover and bake for 45 minutes then uncover and bake for 10 minutes more. Alternatively, place mixture in a 4-quart slow cooker, cover and cook on low for 4 hours. Let sit 5 minutes before serving. Makes 10 servings.