2004 Golden Whisk Awards
(Our top 10 recipes of the year)
Our tasters had no trouble seeing why these beans have earned Steve Boerrigter fame among his family and friends. His recipe was a favorite among the contributions we've received to the "What Can I Bring?" feature we introduced this year. It's a sure-fire crowd-pleaser.
Hands on time: 20 minutes Total time: 1 hour and 10 minutes Serves: 15
- 1 (1-pound) tube regular or spicy Jimmy Dean Sausage
4 (15- to 16-ounce) cans different types of beans (dark red kidney, black beans, navy beans, pinto beans, etc.)
1 (31-ounce) can pork and beans
1/2 cup brown sugar
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 large onion, chopped
1 (10-ounce) can regular or spicy Ro-tel chopped tomatoes, drained
1 teaspoon liquid smoke
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 to 8 strips bacon
Preheat oven to 350 degrees. In large skillet, brown sausage, breaking up into pieces as it cooks. When cooked through, remove from skillet; drain fat. In very large bowl, mix sausage with beans, pork and beans, brown sugar, barbecue sauce, ketchup, onion, tomatoes, liquid smoke, mustard, salt and pepper. Transfer mixture to a 13-by-9-inch baking pan. Place bacon on top and bake for 1 hour. If necessary, run under broiler to make bacon crisp before serving.
Per serving: 343 calories (percent of calories from fat, 39), 14 grams protein, 39 grams carbohydrates, 9 grams fiber, 15 grams fat, 27 milligrams cholesterol, 1,231 milligrams sodium.
