Best Ever Beans and Sausage
When my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts
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
Reviews
I literally created an account on this page just so I could say thank you for this recipe. It was a huge hit for me and my husband. I tried to get spicy sausage but Walmart pickup substituted mild sausage (rats!) so I took someone else's suggestion from the reviews to add red pepper flakes. I don't think I added enough as it was not spicy. I also used a crock pot instead of baking, since I love my crock-pot liners which keep things tidy. I first cooked/crumbled the sausage, adding in the red pepper flakes to cook with the sausage a little, then added the peppers and onion to sauté until softened a little, all in one skillet. Then I dumped all the ingredients into my lined crock-pot, mixed around a bunch, and set it on low for 4 hours. Perfection. I was very nervous because I've never even purchased some of the types of beans in this before, so I didn't really know how it would taste. But I wanted something with beans and sausage and Google brought me to this recipe. It was so good. I may try adding hot sauce next time if I can't get the spicy sausage, or at least add more red pepper flakes. My husband likes spicy! This recipe makes a TON of food, so we'll be freezing some of this unless husband wants to eat it for the next two days exclusively.
This is one of my favorite recipex. I've made it numerous times and it's always a winner.
Kids and teens loved it after a simple change. We made the entire recipe without sausage, and then divided it. For the adults who liked sausage, we added the hot sausage, and for the kids and teens, we mixed in sliced hog dogs (an entire package), reserving some of the hot dog slices for the top of the beans, so they got crispy and dark. No beans were left from the kids and teens version. The second time we made it, we lined the bottom of the bean dish with hot dog buns (buttered and buttered side down. This "crust" got scooped up and again, kids and teens dish was totally empty.
One wonders why Noelle commented at all. Perhaps to just be self serving and to let everyone know she feels she is the nomenclature police.
This is a family favorite. I often make it in a crock pot or roaster oven for large crowds.
Lots of ingredients but a great group treat
I used hot links (peeling off the "skin") and country style baked beans. I didn't have black eyed peas or great northern beans. I used no sugar because of the sweetness of the baked beans, and I added a canned chicken soup with peppers and rice in it. I used some regular mustard instead of ground mustard powder. Also, less ketchup than was asked for in the recipe. Instead of the measurements listed, I did what felt right and tasted as I went. It tasted great...with my changes! I'm planning on making mine again soon.
Maybe it's just with me, but this was definitely not the "BEST" beans and sausage recipe ever. I think I had a certain idea in my head of how this would taste, and it did not live up to it.
What are you supposed to do with the sausage. Do you crumble or slice or what?
This is good. It makes a lot. I added sage but couldn't taste it and I used spicy sausage.