Adapted from the recipe on page 118 of "Dinosaur BBQ An American Roadhouse" by John Stage and Nancy Radke.
The original recipe calls for 1/2 of a large onion, two 28 oz cans of baked beans (rather than one 41 oz can of the less expensive pork and beans), and only 1 Tbs of molasses. The yellow mustard, brown sugar, 1/4 cup of molasses, and Worcestershire sauce have been added to make the pork and beans taste a bit more like baked beans. These are pretty good, but the ones at Dinosaur on Court St will always be my favorite.
Ingredients:
2 Tbs olive oil
1 large onion, chopped
3/4 cup chopped green pepper
pinch each of kosher salt and black pepper
3 large cloves garlic, chopped
8 oz hot Italian sausage (bulk, or removed from casing)
1 41 oz can of pork and beans
1/2 cup Dinosaur BBQ sauce
1/4 cup molasses
2 Tbs yellow mustard
1 Tbs Creole style mustard or spicy brown mustard
1 Tbs cider vinegar
1 Tbs brown sugar
2 tsp Worcestershire sauce
1 tsp chili power
1/2 tsp Creole style seasoning
Heat the olive oil in a large saucepan over medium heat. Add the onions and peppers and cook until soft, adding a pinch of salt and pepper. Throw in the garlic and cook for 1 minute more.
Crumble the sausage into the veggies, chopping to break it into small pieces. Cook until the pink color is gone. Drain off some of the bean liquid from the can and then add the beans into the cooked veggies and sausage. Turn the heat down to medium-low and add the rest of the ingredients, stirring to incorporate as you go. Let it simmer for 5-10 minutes, or longer, and enjoy!
