Smoky Baked Beans
TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 16 servings.
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
Ingredients
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1 pound bulk spicy pork sausage
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1 medium onion, chopped
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2 cans (15 ounces each) pork and beans
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (16 ounces) butter beans, rinsed and drained
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1 can (15-1/2 ounces) navy beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10 ounces) diced tomatoes and green chiles, drained
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1/2 cup hickory smoke-flavored barbecue sauce
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1/2 cup ketchup
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1/2 cup packed brown sugar
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1 teaspoon ground mustard
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1 teaspoon steak seasoning
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1 teaspoon liquid smoke, optional
Directions
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1.
In a large skillet, cook sausage and onion over medium heat, breaking sausage into crumbles, until meat is no longer pink; drain.
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2.
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.
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3.
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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