Ingredients
2 cans Bush’s baked beans
2 Tbsp. olive oil
1/2 large onion, chopped
3/4 cup chopped green pepper
kosher salt & black pepper
2 garlic cloves, chopped
8 ounces hot Italian sausage (removed from casing)
1 Tbsp. Dijon mustard
1 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 tsp chili powder
1 Tbsp. molasses
Directions
Heat the olive oil in a large saucepan over medium-high heat. Add the onions and peppers, cooking till soft, adding salt & pepper. Toss in the garlic and cook for one minute.
Crumble the sausage into the veggies and cook, chopping to break the meat into small pieces. Cook till 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 on both cans into the cooked veggies and sausage.
Turn down the heat to medium-low and add in the remaining ingredients. Simmer for 5-7 min. Serve immediately, or cool and reheat before serving. (We love it best the next day!)
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