Best-Ever Beans and Sausage Recipe

5 25 30
Best-Ever Beans and Sausage Recipe
Best-Ever Beans and Sausage Recipe photo by Taste of Home
Publisher Photo

Best-Ever Beans and Sausage Recipe

Read Reviews
5 25 30
Publisher Photo
My wife devised this dish, which is extremely popular with our friends and family. When she asks, "What can I share?" the reply is always, "Bring your beans and sausage...and a few copies of the recipe." — Robert Saulnier, Clarksburg, Massachusetts
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min.

Ingredients

  • 1-1/2 pounds bulk spicy pork sausage
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (31 ounces) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1-1/2 cups ketchup
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground mustard

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients.
Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly. Yield: 12-16 servings.
Originally published as Best-Ever Beans and Sausage in Taste of Home February/March 1997, p27

Nutritional Facts

1 cup: 316 calories, 9g fat (3g saturated fat), 15mg cholesterol, 857mg sodium, 48g carbohydrate (19g sugars, 9g fiber), 13g protein.

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  • 1-1/2 pounds bulk spicy pork sausage
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (31 ounces) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1-1/2 cups ketchup
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground mustard
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients.
  2. Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly. Yield: 12-16 servings.
Originally published as Best-Ever Beans and Sausage in Taste of Home February/March 1997, p27

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Reviews forBest-Ever Beans and Sausage

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lens User ID: 7347414 285528
Reviewed Mar. 24, 2018

"Question. Do you use breakfast or Italian hot sausage?"

MY REVIEW
salschroeder User ID: 802806 283298
Reviewed Feb. 6, 2018

"I thought this was delicious. When it was time to bake uncovered, I added a prepared cornbread batter on top and evenly smoothed it over. It baked beautifully. The cornbread was a nice compliment to the dish. I will make this again."

MY REVIEW
Brenda User ID: 7253683 272845
Reviewed Sep. 9, 2017

"My recipe is similar, however, substitute 1 lb. BACON - crispy, carmelize a VIDALIA ONION using some of the bacon grease, cut brown sugar down to 1/2 cup, use 3/4 cup ketchup and add 1 bottle of chili SAUCE - perfect flavor combinations and not overly sweet, but tangy!"

MY REVIEW
pajamaangel User ID: 1603339 272341
Reviewed Aug. 28, 2017

"These are great! I made them in the crock pot since I was going to be gone all day. 4-5 hours on low and they were perfect!"

MY REVIEW
shelleyd User ID: 1768114 271896
Reviewed Aug. 17, 2017

"These are delicious! The recipe I make, given to me by my dear friend, is a slight variation of this. Instead of the ketchup, mine calls for a standard can of tomato soup, undiluted, and a very small can of tomato paste. The result would be not so sweet. I have taken this dish to many picnics/potlucks and it is always a big hit!"

MY REVIEW
KristaKCornell User ID: 5435696 271601
Reviewed Aug. 10, 2017

"I have not made the recipe, was just wondering how long you cooked it in the slow cooker?"

MY REVIEW
annrms User ID: 2649709 255169
Reviewed Oct. 8, 2016

"I have made this recipe many times over the years. I neglected to review them...should have...! These are great. I often serve them as part of our 4th of July "picnic on the porch" for my Mom's birthday. I like to assemble the recipe and "cook" them in the slow cooker."

MY REVIEW
mamaknowsbest User ID: 5826120 255145
Reviewed Oct. 8, 2016

"The recipe name and high rating don't lie! These really are the Best-Ever Beans and Sausage! Closely followed directions but also added leftover ham. Corn-chips, salad and a PB pie made the perfect fall meal. Baked in oven or slow cooker- these really are the 'Best-Ever'! As a volunteer feild editor with Taste of Home magazine I enjoy using time tested classic recipes that can feed a hungry family."

MY REVIEW
whbiii User ID: 8382343 252232
Reviewed Aug. 4, 2016

"My grand kids loved it. I will cook this again."

MY REVIEW
mel0n User ID: 7884697 41137
Reviewed Nov. 21, 2014

"I really liked these beans! Grandma and husband did not though, which sadly means that I probably won't be making it again. Grandma says it is a weird combination of flavors. Husband says it is too sweet. You can't win 'em all!"

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