Smokey Campfire Beans (without the Campfire) Using Bush’s Ba

• total time: 26 minutes

Ingredients

Recipe:

28oz can bush’s baked beans

1/2 lb slab bacon

2 links smoked sausage

1 yellow onion

5 cloves garlic

2 tsp smoked paprika

1 tsp chili flakes

1 tsp chopped rosemary

1 cup stock

Directions

Cut your slab bacon into matchsticks. Slice up your smoked sausage into bite sized pieces. Do a small dice on the onions and mince the garlic.

Place the bacon into a cold pan and place it over medium low heat. Begin to render out the fat. Stir every now and then for 8-10 minutes or until you have a decent amount of fat on the bottom of your pan and the bacon is crisping up. Remove the bacon and brown off the smoked sausage. Once the sausage has nice color on all sides, remove and add the onions. Sauté for 3-4 minutes then add the garlic. Sauté an additional 3 minutes then add the paprika, chili flakes, and rosemary. Toast the spices for around 1 minute then add the meat back in. Pour in the Bush’s baked beans and the stock. Bring to a simmer and let it infuse for around ten minutes or until the liquid has reduced back down to a nice thick consistency. Adjust with a splash of sherry vinegar and salt to taste