Cajun Sausage and Haitian Rum Baked Beans

A Southern Classic with a Caribbean Twist: Hearty Baked Beans with Andouille Sausage and Haitian Rum

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Prep Time: 15 minutes | Cook Time: 35 minutes (including simmering) | Serving Size: Serves 6-8

Introduction:

Growing up, pork and beans were a staple meal in my grandparents' house. Though they lived in New York, my grandparents hailed from Waycross, Georgia, and they never let me forget my Southern roots. Their home was filled with comforting Southern dishes, and pork and beans quickly became one of my favorite simple meals. It was more than just food—it was a connection to my heritage, a taste of the South that filled me with warmth.

What I loved most was how easy it was to throw together without much time in the kitchen. My grandmother always aimed for meals that were quick, hearty, and delicious, especially on those long summer days. This recipe is my grown-up twist on that childhood favorite. With Cajun-inspired Andouille sausage and a splash of Haitian rum, this dish brings together two rich cultures in a mouthwatering fusion that keeps the spirit of my family meals alive.

Ingredients:

For the Baked Beans:

• 2 (28 oz) cans of Busch’s Baked Beans

• 14 oz Andouille sausage, sliced

Seasonings:

• ¼ cup brown sugar

• ½ teaspoon cayenne pepper

• ½ teaspoon black pepper

• ½ teaspoon seasoned salt

• ½ teaspoon red pepper flakes

Veggies and Extra Flavor:

• 1 green bell pepper, chopped or sliced

• 1 red bell pepper, chopped or sliced

• 1 orange bell pepper, chopped or sliced

• ½ sweet onion, chopped

• ¼ cup Rhum Barbancourt (or any Haitian rum)

Garnish:

• Chopped chives for garnish

Instructions:

1. Brown the Sausage: In a large pot or Dutch oven over medium heat, brown the sliced Andouille sausage for about 5-7 minutes until slightly crispy around the edges. Remove and set aside.

2. Sauté the Vegetables: In the same pot, add the chopped bell peppers and onion. Sauté for about 3-5 minutes until they begin to soften and the onions become translucent.

3. Combine Ingredients: Add the baked beans to the pot, stirring in the brown sugar, cayenne pepper, black pepper, seasoned salt, and red pepper flakes. Stir until well combined.

4. Add the Sausage and Rum: Return the browned Andouille sausage to the pot. Pour in the Rhum Barbancourt, and stir everything together.

5. Simmer: Lower the heat to medium-low and let the beans simmer uncovered for about 25-30 minutes, stirring occasionally to prevent sticking. This will allow the flavors to meld together and the sauce to thicken.

6. Garnish and Serve: Once the beans are cooked through and the flavors have fully developed, remove from heat. Garnish with freshly chopped chives and serve hot.

Conclusion:

This Cajun Sausage and Haitian Rum Infused Baked Beans recipe is my homage to the Southern meals I cherished as a child, now with a grown-up twist that introduces the vibrant flavors of the Caribbean. It’s a perfect dish for when you want something that feels nostalgic, yet bold and new. The smoky Andouille sausage, the sweet heat of the peppers, and the kick of rum all blend together in harmony, making this dish not only hearty but rich with flavor.

Whether you’re cooking for family or just treating yourself to a comforting meal, these beans will take you on a flavorful journey from the heart of the South to the islands of Haiti—all in one bite. Enjoy!