This recipe comes to us from my Aunt Faye Gesser, OF New Iberia, Louisiana, and has become famous among my friends under the name "Pork 'n Pork 'n Pork 'n Beans" (you'll see why when you read the ingredients). Additional testimonials to the incredible tastiness of this simple dish abound throughout Acadiana and from everyone I've ever served it to. I usually double this recipe, because people keep coming back for more.
This is absolutely delicious exactly the way she makes it. If you want a spicier variation, I've had great success with adding a few teaspoons of adobo sauce from a can of chipotle chiles, and usually I'll mince up a couple of the chipotles and add them too. The smokiness and spiciness is fabulous with the sweetness from the brown sugar and, of course, all that pork fat.
Partially cook the bacon (until it browns slightly but isn't dark-crispy). Mix all ingredients -- beans, sugar, dry mustard, bacon with all the drippings (yes, every single drop), and ketchup into a greased casserole dish. Bake uncovered in a 325° F oven for 2-1/2 hours.
- One (1 pound, 15 ounce) can of pork and beans
- 3/4 cup dark brown sugar
- 1 teaspoon dry mustard
- 6 slices bacon, cut into small pieces
- 1/2 cup ketchup
- 1 canned chipotle chile, plus 2 teaspoons adobo sauce from the can (optional, for Chuck's version)
Yield: 8 servings
vegetables and side dishes | creole and cajun recipe page
the gumbo pages | search this site
Chuck Taggart (e-mail chuck)