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Smoky Baked Beans

 Smoky Baked Beans
They’ll be standing in line for this saucy bean recipe, full of campfire flavor. A variation on colorful calico beans, it makes a great side dish with all your cookout favorites.—Lynne German, Cumming, Georgia
16 ServingsPrep: 25 min. Cook: 7 hours

Ingredients

  • 1 pound Johnsonville® Hot Ground Sausage
  • 1 medium onion, chopped
  • 1 can (31 ounces) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1/2 cup hickory smoke-flavored barbecue sauce
  • 1/2 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon steak seasoning
  • 1 teaspoon Liquid Smoke, optional

Directions

  • In a large skillet, cook sausage and onion over medium heat until
  • meat is no longer pink; drain.
  • In a 5-qt. slow cooker, combine the beans, tomatoes and sausage
  • mixture. In a small bowl, combine the barbecue sauce, ketchup, brown
  • sugar, mustard, steak seasoning and Liquid Smoke if desired. Stir
  • into bean mixture.
  • Cover and cook on low for 7-8 hours or until heated through. Yield:
  • 16 servings.

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Smoky Baked Beans (continued)

Nutritional Facts: 3/4 cup equals 244 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 896 mg sodium, 39 g carbohydrate, 8 g fiber, 11 g protein.