Cooking Up a Hooley In the Kitchen: Perfectly Fall~Harvest Baked Beans
By Katie Gagne
We all need that simple and satisfying, yet unique dish to bring to our next potluck, or an upcoming get-together. These are even a great addition to your holiday menu. It’s so easy to take these baked beans to a new level. Quick to make, using convenient ingredients. They can be made in a crockpot, a large pot on the stove, or baked in a casserole dish or Dutch Oven.
2 Granny Smith Apples – peeled, cored, and chopped — you can leave the skin on for a rustic look
1 medium White Onion – chopped
4 stalks Celery – chopped
1 lb bulk Breakfast Sausage – cooked and drained
2 16 oz cans Bush’s Baked Beans — I like to use 1 Original and 1 Brown Sugar and Hickory
¼ cup Maple Syrup
2 tablespoons Yellow Mustard
2 tablespoons Garlic Salt
1 teaspoon Black Pepper
½ teaspoon Cinnamon
Once you’ve chopped the apples, onion, and celery – place in bottom of crockpot/slow cooker, casserole dish, Dutch Oven, or Stock Pot. Sprinkle all the seasonings over them. Add the cooked, drained sausage. Add in the 2 cans of baked beans. Stir in the syrup and mustard.
Cook on low for 2 hours in the crockpot or on the stovetop. Bake in the oven at 300* for 2 hours. You can keep these on warm for as long as you need to before serving.
Makes approximately 10 side dish size servings. You can easily adjust the amounts to serve a bigger crowd.
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at firstname.lastname@example.org, or find her on Facebook at @sassyssweetsandmore.