• The Freckle Face Farmer

Farm to Table: Louisiana Style Baked Beans

A comfort food to many - in all seasons! Whether served with pork at a hot Sunday meal or accompany a casual BBQ in the warmer months (we had this last night with tenderloin steaks and roasted potatoes...gah! Delicious)! They are simple (cause things don't always need to be complicated to be delicious) and irresistible!


Because I get sooooooo frustrated reading life stories leading to the recipe. I'm just going to get to it. In this recipe I used our LSF breakfast sausage, LSF hot mustard, fresh thyme from the farm, and LSF Angry Leprechaun hot sauce (I'll also hint to a new product coming available soon that you can use as a substitute for the Apple cider vinegar as well - this new item would gice this recipe a true stamp of approval from the South!).

Lower Shannon Farms Louisiana Style Baked Beans by Kelsey

Farm to Table: Louisiana Style Baked Beans


  • One Pound Lower Shannon Farms Breakfast Sausage

  • One and a Half White onions, sliced

  • One heaping TBSP garlic, minced

  • 4 cups dried navy beans OR 3 cans of pork and molasses style baked beans (psst... I often use these cause...well...time.)

  • 2 TBSP Canola Oil

  • 2 TBSP Apple Cider Vinegar OR 2 TBSP Lower Shannon Farms Tabasco Vinegar (NEW) for extra heat.

  • 1/4 cup Dark Brown Sugar

  • 2 TBSP Lower Shannon Farms Angry Leprechaun sauce (amount is subjective to how hot you want the beans - you can skip hot sauce altogether as well)

  • 2 TBSP Lower Shannon Farms Hot Mustard (it's mild)

  • 1/2 cup Maple Syrup (Molasses is also optional)

  • A few sprigs of fresh thyme, to garnish.

  • Optional Lower Shannon Farms Back Bacon (to top) & Lower Shannon Farms Candied Jalapenos

**If you choose to do navy beans from scratch, make sure they are soaked overnight! Then the next day place them in a saucepan with water to cover and bring to a boil (I add a pinch of salt to make this go faster and if you do choose from scratch add 1.5 times the sugar, vinegar, maple syrup, and mustard - it's better).

  1. Preheat oven to 350 F.

  2. Saute onions, garlic and sausage.

  3. Add beans, and all other ingredients into a mixing bowl. Mix and add cooked sausage, onion and garlic.

  4. Transfer to a dutch oven or oven safe casserole dish.

  5. Optional, top with LSF back bacon slices and/or fresh thyme to garnish.

  6. Cook for 50 min- 1 hour or until beans start bubbling (and bacon is crisp if you added bacon).

  7. Remove from oven, add additional hot sauce to top of beans (and/or Lower Shannon Farms Candied Jalapenos) if you enjoy spicy. Serve hot or warm and enjoy!


Cheer Locavores !


xx Kelsey

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