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Barbecue | |
| 1 tablespoon canola oil 6 ounces andouille sausage, halved lengthwise and sliced 1 small yellow onion, diced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced Two 15-ounce cans navy beans, drained and rinsed 3/4 cup cola 1/4 cup molasses 2 tablespoons Dijon mustard 2 tablespoons light brown sugar 2 tablespoons apple cider vinegar 1 teaspoon Worcestershire sauce House Seasoning, ot creole seasoning House Seasoning: 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper | |
| Preheat the oven to 325 degrees F. Preheat the oil in a skillet over medium heat. Add the sausage and cook until rendered and beginning to brown, 4 to 5 minutes. Remove from the skillet, then add the onions. Season with the salt and pepper and saute until soft, 5 to 6 minutes. Add the garlic and cook until fragrant, an additional 30 seconds. Add the sausage, beans, cola, molasses, mustard, brown sugar, vinegar, Worcestershire and House Seasoning. Stir to combine, then bring to a simmer. Transfer to an 8- or 9-inch square baking dish and bake until reduced and thickened, about 1 hour. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. | |
Good | |
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