Better Pork And Beans

Hot Dogs and Pork and Beans were always a meal in our house. I use to love how my mom made them in the oven.  She would put the beans in a baking pan, add brown sugar, ketchup and mustard, then lay the hot dogs on top and bake them in the oven.  They were so good, I still like to eat my hot dog without a bun and dip it in the sauce from the beans.

My new take on Pork and Beans is a keeper.  The sauce is sweet, yet a little spicy from the sausage.  Every time I make these and take them to a party everyone always wants the recipe.  This is how I make them, recipe below.

Some of my ingredients. Chop peppers and onions, and sweat them in a little canola oil.

 Take them out of the pot and put into a bowl, set aside.

 Unwrap the 2 rolls of sausage and break them up in the same pot.  Cook until all the meat is browned breaking it up as it cooks. 

 When the meat is done add the beans, peppers and onions.  Stir to combine.

 Add ketchup, mustard, brown sugar and white sugar.

 Stir to combine, cover and cook for about 1 hour. Hardy beans are ready for the picnic!

Better Pork And Beans

Ingredients

2 tablespoons of canola oil

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 whole Vidalia onion, chopped

2 - 1 lb. rolls of pork sausage

2 - 28 oz cans of vegetarian beans
1 - 16 oz. can vegetarian beans

1 cup of ketchup

1/4 cup yellow mustard

1 cup brown sugar

1/4 cup white sugar

Directions

In a large pot, heat oil on medium high heat.  Add onion and peppers, and cook just until tender.  Transfer to a bowl, set aside.  Unwrap the 2 rolls of sausage and add to the same pot, break sausage up as it starts to cook. When sausage is done, reduce heat to medium, add the beans, onions and peppers, stir to combine. Add the ketchup, mustard, brown and white sugars, stir.  Cover the beans and cook for 1 hour, stirring occasionally. Makes about 12 servings.