Creole Barbecue Baked Beans

Food Service Search Staff

INGREDIENTS:1 lb., 2 oz. Allens® Baked Beans*
1 lb., 2 oz. Allens® Black Beans**
2 cups Allens® Diced Red Bell Peppers***
2 cups bacon, smoked, diced
2 cups onion, diced
1 cup celery, diced
1 Tbsp. garlic, diced
2 lbs. smoked sausage, thickly sliced
2 tsp. oregano, dried
1 tsp. cayenne, ground DIRECTIONS:Reserve baked beans in large metal bowl. Drain black beans and diced red bell peppers. Add to reserved baked beans. Saute bacon in large heavy pot or brazier until barely crisp. Add onion, celery and garlic to bacon and cook for 5 minutes. Transfer bacon mixture to reserved beans with remaining ingredients. Mix well. Transfer mixture to 2-inch deep full or half-size hotel pan(s) prepped with non-stick spray. Bake in 375*F conventional oven (325°F convection) for about 1 hour.

*Each #10 can of Allens Baked Beans yields approx. 7 lbs., 3 oz.

**Each drained #10 can of Allens Black Beans yields approx. 4 lbs., 12 oz.

***Each drained #10 can of Allens Diced Red Bell Peppers yields approx. 5 lbs., 12 oz. SERVINGS:10 servings From: PHOTO CREDIT:Photo Credit: ALLEN CANNING