Illini Baked Beans with Bacon & Sausage

Illini Baked Beans with Bacon & Sausage

                                         
           Recipe from the Thermador Taste of America Cookbook


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. Which makes it perfect for tailgating, a tradition that began, at least according to legend, at the University of Illinois, where Todd was the tailgate chairperson for his MBA class. Makes sense.


Submitted by:
Todd Stanton


8 to 10 servings


1 pound bacon
1 pound mild Italian sausages
½ pound smoked hot sausage (such as andouille)
3 medium onions, chopped
½ cup (firmly packed) golden brown sugar
⅓ cup distilled white vinegar
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


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. 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.)

Serve with beer.