Prep and Cooking Time: 1.5 hours Servings: 10
Ingredients
2 (16 oz) cans Allens® Baked Beans
2 cups bacon, smoked and diced
2 cups onion diced
1 cup celery diced
1 Tbsp. garlic diced
2 Tbsp. paprika
1 cup tomato sauce
2 Tbsp. Sherry vinegar
2.5 lbs. chicken legs, browned
2.5 lbs. chicken thighs, browned
Directions
Reserve Baked Beans in large metal bowl. Saute bacon in large heavy pot or brazier until barely crisp. Add onion, celery and garlic to bacon and cook for five minutes. Transfer bacon mixture to reserved beans. Add paprika, tomato sauce and sherry. Mix well. Distribute browned chicken legs and thighs among 2-inch deep full or half-size hotel pan(s) prepped with non-stick spray. Add reserved bean mixture. Stir well. Bake in 375°F conventional oven (325°F convection) for about 1 hour.
