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
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
In a large skillet, cook sausage and onion over medium heat, breaking sausage into crumbles, until meat is no longer pink; 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.