Yield: 50 servings

5 lbs., 10 oz. Allens Baked Beans *
5 lbs. 10 oz. Allens Black Beans **
2 lbs. red bell peppers, diced
4 lbs. smoked bacon, diced
2 1⁄2 qts. onion, diced
1 1⁄2 qts. celery, diced
1⁄3 cup garlic , diced
12 lbs. smoked sausage, thickly sliced
2 Tbsps. oregano, dried
1 Tbsp. cayenne pepper, ground

  1. Reserve baked beans in a large metal bowl.
  2. Drain black beans and diced red peppers. Add both to reserved baked beans.
  3. Sauté bacon in large heavy pot or brazier until barely crisp.
  4. Add onion, celery and garlic to bacon and cook for five minutes
  5. Transfer bacon mixture to reserved beans with remaining ingredients. Mix well.
  6. Transfer mixture to 2-inch deep full or half-sized hotel pan(s) prepped with non-stick cooking spray.
  7. Bake in 375°F conventional oven (325°F convection) for about 1 hour.

*Each #10 can of Allen’s Baked Beans yields approximately 7 lbs. 3 oz.

**Each drained #10 can of Allens Black Beans yields approximately 4 lbs. 12 oz.

Submitted by Allen Canning Company