Gathering up some fresh veggies at the market and throwing in a few pantry staples netted us a hot ‘n spicy batch of Pork ‘n Beans for the crowd this past Saturday. Not just any pork, mind you, but a pound of Dave Garey’s pork sausage. Crumbled in the pan and left fairly chunky, the beans turned out to be a smoky hybrid of BBQ beans and chili. Don’t let that fool you. From young teenage boys to grown men and women, the crowd was raving about them thar beans!
So easy and so good, please tell me you will never serve unadorned canned beans again!
Farmers’ Market Style Pork ‘n Beans
1 # bulk pork sausage
2 Tbls canola oil
1 small onion, diced
2 large, fresh garlic cloves, minced
1 Tbls minced fresh jalapeno chili
1/4 cup brown sugar
2 large cans beans (I used Bush’s Chili Beans, but I prefer Bush’s vegetarian beans)
1/3 cup Cook With Mary BBQ sauce
pepper, as desired
In a covered saute pan, brown the sausage, crumbling into bite sized pieces. Add the oil and the onion. Cook until softened, then add the garlic, and stir for 1-2 minutes. Add remaining ingredients and bring to a simmer. Cook, uncovered until thickened. (You can do this in the oven, at 350 for about 40 minutes, or on top of the stove.)