South Louisiana Baked Beans
Sorry for being so last minute with my Fourth of July potluck contribution, but the hubby and I took the kids down to Destin for a spur-of-the-moment beach trip and we returned home with only enough time to ready the house for my in-laws who are spending the weekend with us. So while I assume most of you have already planned out and prepared your Independence Day menu, I’m sharing this recipe with you anyway. If it doesn’t make today’s buffet table, then by all means keep this recipe in mind for your next party or grill night–because I have no doubt you’re going to love these beans with their South Louisiana accents of andouille and cane syrup and my secret ingredient, crushed pineapple.
Happy Fourth!!
South Louisiana Baked Beans Recipe
Print Recipe
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
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.
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