Smoky Baked Beans
They’ll be standing in line for this saucy bean recipe, full of campfire flavor. A variation on colorful calico beans, it makes a nice side dish with all your cookout favorites.
—LYNNE GERMAN WOODLAND HILLS, CA
PREP: 25 MIN. • COOK: 7 HOURS • MAKES: 16 SERVINGS
1 pound bulk spicy pork 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
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.
NOTE This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle of your grocery store.