SERVES 10 to 12

Ingredients:

• 2 tablespoons olive oil
• ½ large onion, chopped
• ¾ cup chopped green pepper
• Pinch each of kosher salt and black pepper
• 3 large cloves garlic, chopped
• 8 ounces hot Italian sausage, removed from casing
• 2 cans (28 ounces each) baked beans, preferably Bush’s
• ¾ cup Dinosaur Bar-B-Que Sensuous Slathering Sauce
• 1 tablespoon Creole mustard (preferably Zatarain’s) or spicy brown mustard
• 1 tablespoon cider vinegar
• 1 teaspoon chili powder
• ½ teaspoon Creole Seasoning (recipe follows)
• 1 tablespoon molasses

Directions:

Heat the olive oil in a large saucepan over medium-high heat. Add the onions and peppers and cook until soft, adding a pinch of salt and pepper. Toss in the garlic and cook for 1 minute more.

Crumble the sausage into the veggies and cook, chopping to break the meat into small pieces. Cook until the pink disappears. Drain off some of the bean liquid in each can so that it’s at the same height as the beans; then mix the contents of both cans into the cooked veggies and sausage.

Turn the heat down to medium-low and add all the rest of the ingredients. Simmer for 5 minutes. Serve immediately, or cool and reheat before serving (lettin’ the flavors blend a while never hurts).

Creole Seasoning

• ½ cup paprika
• ½ cup granulated garlic
• ¼ cup granulated onion
• 3 tablespoons black pepper
• 2 teaspoons white pepper
• 2 teaspoons cayenne pepper
• ¼ cup dried oregano
• ¼ cup dried thyme
• 2 teaspoons ground cumin
• 2 tablespoons sugar

Directions:

Combine everything in a bowl and mix it up well. Store in a plastic or glass container with a lid.

Makes 2/12 cups