Heinz Sweet & Spicy BBQ Baked Beans With Field Roast Sausage
Every Saturday for supper, when growing up, we had stove-top pressure cooked baked beans with salt pork and whole yellow onions. I never cared for them, since I didn’t like salt pork, the beans either actually. Not that they were cooked badly, I just didn’t like either. Well, I never did grow to like salt pork, but I did develop a taste for beans and now animal-free sausage. What a treat!
Makes 7 cups
1 pkg. FIELD ROAST APPLE SAGE SAUSAGE (4 per pack) – remove casings and cut into 3/8 inch wide disks
2 T. extra virgin olive oil
1 c. diced sweet onion
1/2 c. diced fresh green pepper
1/2 t. salt
12 oz. froz. corn boiled in water till plump, then drained immediately
12 oz. jar sweet red roasted peppers including liquid from jar – cut into 1/2 inch squares
2, 16 oz. cans Heinz Sweet & Spicy BBQ Baked Beans
1 T. Balsamic vinegar
salt to taste – it will need it
In extra-large skillet, over medium heat, melt oil.
Add onion, green pepper and salt. Saute till wilted and tender.
Push veggies to side of skillet. Add sausage disks in even layer, not overlapping, and fry till bottoms brown, then flip and fry tops for 2-3 minutes.
Stir sausage into veggies in skillet.
Add drained corn, roasted peppers, then stir to distribute.
Add beans plus Balsamic vinegar. Stir again to disperse evenly throughout.
Salt to taste, then cook till very hot – not any longer.
Serve immediately or reserve for service later.
Serve this dish with coleslaw or green salad or all by itself is just as good.
If you like bean and sausage sandwiches, then apply mustard on a sturdy toasted bun with a lettuce leaf plus the heated sausage bean mixture. Close and eat. Napkins please!