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Bubba’s Baked Beans
Compliments of Executive Chef Jason Girard of Buddy Guy’s Legends, Chicago, IL and The Blues Highways Cookbook
Servings: 6-8
Product used in this recipe:
Sausages by Amylu Andouille
INGREDIENTS:
| 5-6 links | Sausages by Amylu Andouille Chicken Sausage, diced in 1/2″ pieces |
| 1 lb. | Dry navy beans |
| 1⁄2 lb. | Bacon, diced |
| 1 med. | Onion, diced |
| 1 | Garlic clove, diced |
| 3⁄4 cup | Ketchup |
| 2 Tbsp. | Molasses |
| 1 Tbsp. | Brown sugar |
| 1 Tbsp. | Yellow mustard |
| 1⁄2 tsp. | Hot sauce |
DIRECTIONS:
- Pre-soak beans in mixing bowl. Use enough water to cover by 2-3 inches; cover & refrigerate overnight.
- Pour soaked beans & soaking water into large cast iron dutch oven or bean pot & add/discard enough water to just cover. Bring to boil over high heat.
- Brown bacon & add onion & garlic to rendered fat in a large dry skillet. Sauté until onions are translucent.
- Add to beans: diced Sausages by Amylu Andouille Chicken Sausage, sautéed vegetables, and remaining ingredients.
- Reduce flame & simmer for about two hours, uncovered.
- Remove from heat & cover with a tight fitting lid. Place in preheated 350° oven & bake for approx. 1 hour.