This is a satisfying dish -perfect after a day of tapping, or when watching the Orangemen. It’s easy and lends itself to your own interpretations. Vary spices and seasonings as you like.
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1/2 cup chopped green pepper (optional)
- 2 cups (or to your liking) diced ham or kielbasa
- 2 cloves minced garlic
- 3/4 cup pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/4 teaspoon, or to taste, cayenne pepper
- 3 (15 ounce) cans Grandma Brown’s Baked Beans
- 1 tablespoon Chatellier’s Rare Mustard, or other similar mustard
- Tanna’s Tuscan Sea Salt to taste (or salt and pepper)
- Ommegang Ale, beer, or water
Heat the oil in a large Dutch oven over medium-low heat. Add the onion and pepper, and cook until soft. Stir in the ham and garlic; cook and stir about two minutes. Stir in maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and baked beans. If beans seem thick, thin with Ommegang of your choice. Bring mixture to a low boil and then simmer to desired consistency.