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Sweet/Spicy Baked Beans w/ Kielbasa
- 8 oz. bacon, chopped
- 1 large onion. chopped
- 1 cup chopped celery
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 4 (15-oz.) cans pinto or kidney beans, drained, rinsed
- 1 lb. kielbasa, halved lengthwise, sticed
- 1 (14.5oz) can diced tomatoes
- 1 (4.5-oz.) can diced green chilies
- 2 cups packed brown sugar
- 1 cup molasses
- 1/2 cup chopped jalapeno chilies (3 to 4 large)
- 5 garlic doves, minced
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic salt
- 3 tablespoons cornstarch
Cook bacon in a large pot over medium-high heat until crisp. Add onion, celery and bell peppers cook and stir 10 minutes or until tender. Add all remaining ingredients except cornstarch; bring to a boil. Reduce heat and simmer, uncovered, 1 hour.
For a thicker consistency, combine cornstarch and 3 tablespoons water. Stir into beans 5 minutes before the end of cooking.
16 (314-cup) servings
