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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 16 |
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Theyâll be standing in line for this saucy bean recipe, full of campfire flavor. A variation on colorful calico beans, it makes a great side dish with all your cookout favorites.Lynne German, Cumming, Georgia Ingredients:
1 pound johnsonville® hot ground sausage |
1 medium onion, chopped |
1 can (31 ounces) 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 chilies, 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:
1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
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 Liquid Smoke if desired. Stir into bean mixture.
3. Cover and cook on low for 7-8 hours or until heated through. Yield: 16 servings.
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