? 1 1/2 pounds ground pork country sausage (I use My home made country sausage)
? 1 large (28 ounces or so) or 2 regular (15 ounces or so) cans pork 'n' beans
? 1/2 cup catsup
? 1 Tablespoon Worcestershire sauce
? 2 Tablespoons brown sugar or I prefer Molasses.
? 2 Tablespoons cider vinegar
. 1 dash of liquid smoke
Fry the sausage until it is well done, breaking it into fairly small pieces, then drain off the fat. Add catsup, brown sugar, Worcestershire sauce,
and vinegar. Bring to a boil briefly. Add the beans to the sausage and mix well. Pour the mixture into your bean pot (you do have a bean pot, don't
you?) or a casserole dish and bake at 350 degrees for 50 minutes.
A few final comments:
This recipe works extremely well when doubled or tripled. Making large batches is a good idea; these beans really go fast!
You can substitute Molasses for the Brown sugar for a little different taste
One pound of sausage (per recipe) works fairly well if the sausage has a good, hearty taste and you don't have the requisite pound and a half.
Be careful about your pork 'n' beans. I have had good results with cheap store brands--beans, after all, are just beans. The only thing that can foul
up the results is using beans with too much liquid, making your baked beans too runny. (In my opinion, Van Camp's is too runny you can reduce the
liquid in them by simmering the Beans for a little while longer)
I also use this recipe when I am camping or on the beach in Mulege it works grate in a Dutch oven covered with coals.
I hope you'll give these baked beans a try.they are so easy to make Be careful with your ingredients, and you're likely to end up with a dish that
will be wildly popular and will get you invited to all sorts of Baja wingdings and shindigs that you've never been invited to before. Who would have
thought you could buy popularity in Baja with baked beans?bajajudy - 4-12-2005 at 06:48 AM
Bruce, what is your pork sausage recipe? Jimmy Dean is something I still cant find.
GraciasBruce R Leech - 4-12-2005 at 07:37 AM
bajajudy I will try to post it here later today it so good and easy also
Basic Homemade Country Sausage
Bruce R Leech - 4-12-2005 at 06:55 PM
Basic Homemade Country Sausage
2 lb Lean pork (shoulder; butt or trimmings)
1/2 lb Pork fatback
3 ts Kosher salt
1 1/2 ts Freshly-ground black pepper
1 1/2 ts Dried sage; crumbled fine
1/2 ts Cayenne pepper
1 ts Sugar
1/4 c Water
Coarsely grind the pork meat and fatback together into a large bowl.or you can buy ground pork at your meat market Add the salt, black pepper, dried
sage, cayenne, sugar and water and quickly but thoroughly mix to combine.
this is the simplest type of sausage that I make and it is good.bajajudy - 4-14-2005 at 05:17 PM
Bruce, That does sound simple
Thanks
Graciaswornout - 4-17-2005 at 06:10 PM
Quote:
Originally posted by Bruce R Leech
Bruce?s Baja Baked Beans
Made these for a hot dog cookout for some departing Canadians last night and they were well liked. As a matter of fact my wife and I just finished
some I kept behind. The recipe is a keeper, thanks Bruce. Now I gotta try the sausage recipe.... bajalou - 4-18-2005 at 08:14 AM
I was one who enjoyed the "Bruce"s Baked Beans" that Wornout fixed. Indeed, they were great - Both of you, keep up the good work!!!
Bruce R Leech - 2-11-2006 at 09:30 PM
Quote:
Originally posted by bajalou
I was one who enjoyed the "Bruce"s Baked Beans" that Wornout fixed. Indeed, they were great - Both of you, keep up the good work!!!
I have been making these and cooking them in the smoker with mesquite wood. I use a shallow cake pan so there is more surface area exposed to the
smoke. I smoke them about 3 hours at 120 deg. and finish 1 hour at 180 deg. staring them every half hour.
you can put a few strips of bacon on the smoker for the first 3 hours and put them on top of the beans for the last hour.
this thing are so good you wont believe your tongue.bajalou - 2-11-2006 at 10:51 PM
Might try that - I still have 6 charcoal fired smokers I used for turkeys for our New Year eve feast. If I don't try this, they'll just sit here till
next New Year eve.BOLABOUND - 2-11-2006 at 10:55 PM
Show me some pictures of some talk to talk food guys......
Im hungry
Bruce's Smoked Baked Beans
Bruce R Leech - 2-12-2006 at 07:53 AM
mmmm
The birds
bajalou - 2-12-2006 at 08:04 AM
Don 't those beans look great - Here's the turkeys before slicing.
[Edited on 2-12-2006 by bajalou]Bruce R Leech - 2-12-2006 at 11:30 AM
those look good. how many hours do you smoke them?bajalou - 2-12-2006 at 12:36 PM
Put them on at about 5pm, stoke the charcoal at 11p and 6am, take them off about 11am to get ready for a 12 noon feast. Smallest is 23 lbs, largest
is 29 lbs.BOLABOUND - 2-12-2006 at 12:44 PM
Looking Good guys
May be one day we could have a baja nomad party in Baja.
We just need to figure out when, where and what year before time flys like
it always does.bajalou - 2-12-2006 at 01:40 PM
Well Bajabound, all the Nomads are invited to our anual Turkey Feast, Dec 31st at 12noon each year - had about 12 Nomads this year. Next best thintg
to a exclusive ---- and great foodBruce R Leech - 2-12-2006 at 01:51 PM
you are always welcome to drop in and see what is going on in my test kitchen here in Mulege. I cook for fun now except for a little catering. Baking
bread and pastry's are my favorite. but I enjoy everything to do with cooking anything. my wife is also an excellent cook and she traveled all over
Mexico studying different Mexican dishes. now you know why I'm a little over Waite.
