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Best Ever Beans and Sausage

Total Time

Prep: 15 min. Bake: 1 hour 20 min.


16 servings

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


  • 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 and crumble 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.

Nutrition Facts

3/4 cup: 316 calories, 9g fat (3g saturated fat), 15mg cholesterol, 857mg sodium, 48g carbohydrate (19g sugars, 9g fiber), 13g protein.

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Average Rating:
  • anitadelutri
    Aug 2, 2020

    This is one of my favorite recipex. I've made it numerous times and it's always a winner.

  • K
    Aug 2, 2020

    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.

  • Kimosaabe
    Aug 1, 2020

    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.

    Jul 11, 2020

    This is a family favorite. I often make it in a crock pot or roaster oven for large crowds.

  • Jeannette
    Jun 9, 2020

    Lots of ingredients but a great group treat

  • Leo
    May 4, 2020

    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.

  • Noelle
    Nov 15, 2019

    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.

  • Dan
    Feb 8, 2019

    What are you supposed to do with the sausage. Do you crumble or slice or what?

  • Mike
    Jan 6, 2019

    This is good. It makes a lot. I added sage but couldn't taste it and I used spicy sausage.

  • 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 .