Monday, May 14, 2012
Juanita's Baked Beans
1/2 pound bacon, diced
1 pound charizo (Mexican sausage )
1 medium onion, chopped
1 pablono chili, diced
1/2 cup brown sugar
1/2 cup ketchup
1 16 ounce jar home-style chili sauce ( I prefer, Homemade, Brand over Hianz )
2 tablespoons mustard
1/2 pound pre-cooked ham. cubed small
2 31 ounce cans pork and beans
Brown bacon and charizo in a 12" Dutch oven, preheated over 9 or 10 charcoals. Saute onions and pepper with meat until tender. Drain off excess fat. Add brown sugar, ketchup, chili sauce, and mustard. Add beans and ham. Cover and simmer with 12 to 14 charcoals on top, for 1 to 2 hours, depending on the thickness you prefer. If it's not thickening to your preference, Move lid a little off, to let steam out, and thicken faster. These beans are more of a main coerce than a side dish, but good aether way.
Don't rob yourself of good cookin'
The Outlaw Gourmet