Slow Cooked Smoky Baked Beans

Smoky, Sweet with a touch of Spice

Slow Cooked Sweet and Smoky baked beans with sausage has become one of my favorite sides this year. The recipe combines the rich flavors of slow-cooked beans with the smoky, sweet yet savory taste of sausage. The hint of spiciness from the spicy pork sausage adds just enough zip to brighten up the dish.

Baked beans can be traced back to Native American and African traditions. Native Americans cultivated beans as a staple in their diets, and African slaves brought their expertise in flavoring foods and slow-cooking techniques. The combination of these cultures merged, giving rise to the unique flavors achieved with the slow cooking method used when making BBQ baked beans.

Once combined, the recipe takes on a appearance of a chili, but you’re taste buds will go to a whole different place once you taste it. The combination of smoky, sweet and hint of spicy will make you and your guests go back for seconds.

What’s in Slow Cooked Smoky Baked Beans

• spicy pork sausage
• regular pork sausage
• diced onion
• canned pork and beans
• canned kidney beans
• canned butter beans
• canned navy beans
• canned black beans
• canned diced tomatoes with green chiles (Rotel)
• hickory smoke-flavored barbecue sauce
• ketchup
• brown sugar
• ground mustard
• Montreal steak seasoning salt
• liquid smoke

How to Make Them

• In a large skillet, cook the sausage with the diced onion over medium heat, breaking sausage apart as it cooks.
• When meat is no longer pink, drain and place the sausage/onion mixture in a 5-quart slow cooker.
• Add the canned beans and tomatoes to the slow cooker.
• In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and liquid smoke.
• Add the sauce to the sausage/bean mixture in the slow cooker.
• Cover and cook on low for 8 hours or until heated through.

Other BBQ Favorites

Chopped Cabbage Salad

Zucchini and Summer Squash Pasta Salad

Best Kebab Marinade

Print Recipe

Slow Cooked Smoky Baked Beans

Author: Anita's Table Talk

Ingredients

• 1/2 pound bulk spicy pork sausage
• 1/2 pound bulk regular pork sausage
• 1 small onion diced
• 2 15-ounce cans pork and beans
• 1 15-ounce can kidney beans rinsed and drained
• 1 16-ounce can butter beans rinsed and drained
• 1 16-ounce can navy beans rinsed and drained
• 1 15-ounce can black beans rinsed and drained
• 1 10-ounce can diced tomatoes with green chiles drained
• 1/2 cup hickory smoke-flavored barbecue sauce
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon steak seasoning
• 1 teaspoon liquid smoke optional

Instructions

• In a large skillet, COOK sausage with the diced onion over medium heat, breaking sausage apart as it cooks. When meat is no longer pink, drain and PLACE mixture in a 5-quart slow cooker.
• ADD beans and tomatoes to the slow cooker.
• In a small bowl, COMBINE the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and liquid smoke, if using.
• ADD sauce to the sausage/bean mixture in the slow cooker.
• COVER and COOK on low for 8 hours or until heated through.