Ingredients:
1 Ham Bone or 3 Ham Hocks
1 lb Andouille Sausage
1 quart Water
3 cups Chicken Stock
3 tbsp Olive Oil
1 medium Onion [diced]
1 cup Celery [chopped]
2 Garlic Cloves
1 tsp Tobasco Sauce
1 tbsp Worcestershire Sauce
2 tsp Garlic Salt
2 Bay Leaves
1/2 tsp Black Pepper
1 tbsp Parsley
1 tbsp Brown Sugar
Long Grain White Rice
Ingredients
1 can VanCamp’s Pork & Beans – 53oz
1/2 pound Lean Bacon – cut into 2 inch segments
1 Green Bell Pepper – minced
1 medium Yellow Onion – minced
1½ tbsp Worcestershire Sauce
1/2 cup Brown Sugar – packed tightly
1/4 cup Molasses
1 tbsp Yellow Mustard (optional)
Procedure
1. In a small pan “sweat” the bell pepper and onion just until the onion becomes translucent
2. In a bowl combine the beans, onion, bell pepper, Worcestershire, brown sugar, mustard, and molassses
3. Spoon the mixture into a large baking dish and cover with the bacon
4. Bake at 350° for an hour, or until bacon is done
Source: Patsy Fesperman
