Chuck Wagon Beans Recipe
- 2 cans (28 ounces each) baked beans
- 3 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, sliced
- 1 jar (12 ounces) pickled jalapeno slices, drained
- 1 medium onion, chopped
- 1 cup barbecue sauce
- 1/2 cup spicy brown mustard
- 1/4 cup steak seasoning
- In a greased 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until heated through. Yield: 24 servings (2/3 cup each).
Reviews for Chuck Wagon Beans(3)
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I will try this recipe and see if it will replace our old standby of one can pork and beans to one can of ranch style beans which is a recipe I am always asked for.
While I have come to love beans and thought this would be great, I was EXTREMELY DISSATISFIED with this recipe! First of all, the AMOUNT of jalapenos is just too much for this recipe. I did everything the recipe said to do and this nearly killed me. I couldn't even taste the beans, SO the jalapenos should be reduced to about 4 oz, an optional ingredient or a topper. Second, steak seasoning is a bit expensive, so if it would be possible, maybe provide a link to some place where we can make our own or add alternative seasonings we can use. I used the required amount and it left me with a half full bottle. Third, DO make sure that you are using at least a 6-qt crock pot! 7-qt may be better, mine is 5 qt and it was at the top edge and hard to stir.
I left out the onion in mine by mistake, but it didn't make that much of a difference since this killed my taste buds. I thought for the amount of beans being used, 12 oz would be the correct amount, but no. My dad, thankfully, loved them and is the only one in the house who can eat them! This recipe needs some serious tweaking!!
Recipe was easy to prepare but think there is a typo in the amount of steak seasoning. The recipe calls for 1/4 cup of steak seasoning and I thought that is too much for any spice. So I cut it down to 1/8 of cup. Next time I will reduce it to 1/4 teaspoon and it should not be quite so spicy.
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