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Submitted By: Todd K. Stanton |
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Todd, once the "Tailgate Chairperson" for his MBA class at the University of Illinois, often made this dish using his original 1956 Thermador oven. Although he can't recall the origins of this unique take on a traditional favorite, it played a starring role in many of his college friends' football tailgating memories.
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Beans and bacon (not to mention sausage) are state staples, and here they're married in a rib-sticking dish. This American-style cassoulet keeps well, reheats beautifully and is good warm or cool. |
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1 pound bacon
1 pound mild Italian sausage
½ pound smoked hot sausage (such as andouille)
3 medium onions, chopped
½ cup (firmly packed) golden brown sugar
⅓ cup distilled white vinegar
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2 tablespoons dry mustard
1 28-ounce can baked beans
1 15¼-ounce can lima beans
1 15-ounce can kidney beans
1 15-ounce can butter beans
1 14½-ounce can chicken broth
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8 to 10 servings
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Preheat oven to 325° F. Sauté bacon in Dutch oven over
medium heat. Drain bacon on paper towels, then
crumble bacon and set aside. Remove all but 3
tablespoons bacon drippings from Dutch oven. Add
sausages to Dutch oven and brown well on all sides.
Cool sausages slightly, then cut into rounds; set
aside. Add onions to Dutch oven and sauté until just
tender, about 10 minutes. Add brown sugar, vinegar,
and mustard and simmer 2 minutes.
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Add bacon, sausage, all beans with their liquid, and chicken
broth to Dutch oven. Cover and bake 2 hours.
Serve immediately or at room temperature. (Can
be prepared up to 3 days ahead. Cool, cover,
and refrigerate. Stir gently over medium-low heat
to reheat.)
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Serve with beer.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
