PAT: Every Fourth of July, Mama Neely made her famous baked beans: she'd brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We've found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama's way is best.

Ingredients

• 2 tablespoons canola oil
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 pound smoked sausage, sliced
• Three 16-ounce cans pork and beans
• 1/2 cup ketchup
• 1/2 cup light molasses
• 1/4 cup light-brown sugar
• 2 tablespoons apple-cider vinegar
• 2 tablespoons prepared mustard
• Dash of hot sauce, preferably Tabasco

Directions