This reminds me of a grown up version of beenie weenie casserole. I used 2 rings of sausage for us, and even with 2 cans of each kind of bean, it makes a lot! The beans reminded me of baked beans and Mr. loved them. The juices from the sausage will make a nice bubbly liquid along with the BBQ sauce for it to simmer in. I was thinking this might be a great potluck dish to bring, just slice up the sausages before you go and add a little extra BBQ sauce. I served this up with corn bread muffins.
*I have edited to add my Gluten Free version.
*I have edited to add my Gluten Free version.
slightly adapted from Betty Crocker
2 cans (15.5 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) black beans, drained, rinsed
1 large onion, chopped (1 cup) 1 cup barbecue sauce (Our fave homemade version here, it is GF)
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce {Lea & Perrins is Gluten Free}
2 teaspoons chili powder
2 rings (1 to 1 1/4 lb) fully cooked smoked Polish sausage {Gluten Free}
Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture.
Cover; cook on Low heat setting 5 to 6 hours.
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I have got to try this soon! It looks delish! We have some sausage -- and some beans that need eating. Coincidence? Perhaps, but, maybe not! I'm your newest follower!
ReplyDeleteSaw this at Mommy's Kitchen, this sounds so good, And I have everything for it so I'll make it sometime this next week!
ReplyDeleteDelicious and easy, we all need more recipes like this one for those busy days. Thanks.
ReplyDeleteCame over from Mommy's Kitchen - this will definitely be tried out here! Thanks!
ReplyDeletePutting this in the crock pot for Sunday Dinner tomorrow! I am SO excited! It looks and sounds delicious!
ReplyDelete