I would describe these creole beans and ham, as a stove top casserole. This is one of those "stick to your ribs" kind of dishes, not fancy, but, soul satisfying. I simmer these beans right on the stove top while my cornbread is baking. It's a wonderful, hearty, filling meal after a long day. To me, all you need is a couple of wedges of buttered cornbread and a sprinkle of chopped green onions on top, and it's a meal.
You'll need:
2 22 oz. cans of bourbon & brown sugar baked beans [I used Bush's]
1 1/2-2 cups of fully cooked ham, cubed
1 medium sweet onion diced
1/4 cup each of red, yellow and green peppers
2/3 cup of chili sauce
1/4 cup packed brown sugar
1 Tbs. creole mustard
1/2 tsp. liquid smoke
3 slices of bacon cooked and crumbled
2 Tbs. bacon drippings
Seasonings:
1 tsp. creole seasoning
3/4 tsp. garlic powder
1/2 tsp. oregano
1/4 tsp. paprika
1/4 tsp. cumin
1/8 tsp. cayenne [or more to taste]
salt & pepper to taste
garnish:
chopped green onions
cornbread for serving
On the stove top in a heavy bottomed pot, saute the chopped onion and peppers in a couple of tablespoons of bacon drippings until they begin to brown, then add the cubed ham. Season with salt and pepper to your taste. Continue to saute over medium-high heat for 2-3 minutes until the ham begins to brown.
Next, add the baked beans, chili sauce, brown sugar, creole mustard, liquid smoke and seasonings. Give it a good stir, and bring to a boil, stirring periodically to prevent sticking, before lowering the heat to a simmer.
Cover and simmer for 30 minutes, stirring periodically. After 30 minutes, uncover, stir and continue to slowly bubble for an additional 15-20 minutes to allow the sauce to reduce, thicken and give the flavors time to intensify. Stir the crumbled bacon in just before serving. Serve hot over buttered cornbread and topped with chopped green onions. Yield: 6 servings
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