Extra Spicy Creole Beans

The Fixin's:

1 pound bacon, cut in 1-inch pieces

1 pound smoked hot sausage, sliced

1 pound fresh hot pork sausage, crumbled

3 large onions, chopped

2 medium-size green bell peppers, chopped

6 toes garlic, minced

1/2 C. packed brown sugar

1/2 C. ketchup

16-ounce can tomato paste

2 T. Worcestershire sauce

2 T. prepared mustard

1 T. dry mustard

1 T. liquid hickory smoke sauce

1 t. Creole seasoning

1/2 t. ground cayenne

1/2 t. ground black pepper

4 1-pound cans pork and beans

add Kosher salt, to taste

Cookin':

In a five-quart saucepan, cook together bacon and sausages until browned, about 10 minutes over medium-high heat, stirring often. Drain off all but about one-fourth cup fat, and add onions, bell peppers and garlic to pan. Cook until vegetables are soft, about 10 minutes, stirring often.

Add remaining ingredients except the beans, and cook five minutes. Meanwhile, drain half the liquid from beans, reserving liquid. Add beans and remaining liquid in cans to pan. Reduce heat, and simmer about 30 minutes; if needed, thin with reserved bean liquid, and scrape pan bottom often so beans don't scorch. Salt to taste.

Serve warm and enjoy!

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