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:
Andouille Chicken Sausage
INGREDIENTS:
- 5-6 links Amylu Foods Andouille Chicken Sausage, diced in 1/2″ pieces
- 1 lb dry navy beans
- 1/2 lb bacon, diced
- 1 medium 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 Amylu Foods 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.