They’ll be standing in line for this saucy bean recipe full of that hard-to-capture campfire flavor. A combination of colorful calico beans, it makes a lovely looking side dish with many a summer entree. —Lynne German, Cumming, Georgia
Smoky Baked Beans
Smoky Baked Beans
Prep Time
25 min
Cook Time
7 hours
Yield
16 servings
Ingredients
- 1 pound bulk spicy pork sausage
- 1 medium onion, chopped
- 2 cans (15 ounces each) 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 chiles, 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, breaking sausage into crumbles; 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, if desired, liquid smoke. Stir into bean mixture.
- Cover and cook on low for 7-8 hours or until heated through.
Nutrition Facts
3/4 cup: 244 calories, 6g fat (2g saturated fat), 10mg cholesterol, 896mg sodium, 39g carbohydrate (15g sugars, 8g fiber), 11g protein.
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