Best-Ever Beans and Sausage

Name: Best-Ever Beans and Sausage
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 12-16 servings.
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

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

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.

Nutrition Facts

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

Originally published as Best-Ever Beans and Sausage in Taste of Home February/March 1997

Reviews

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Average Rating:

Lynette

May 31, 2018

Has anyone drained and rinsed all the beans to cut down on the sodium? The recipe calls for over 100 oz. of just beans .
jeniferbanda

May 21, 2018

I used pork sausage with extra sage in it and they absolutely loved it! Definitely the best beans recipe I've come across
lens

Mar 24, 2018

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

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.
Brenda

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!
pajamaangel

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!
shelleyd

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!
KristaKCornell

Aug 10, 2017

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

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.
mamaknowsbest

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.