Crock Pot Beans and Sausage

It may be a frugal crock pot meal, but this Crock Pot Beans and Sausage is anything but boring! Dry beans are combined with a from-scratch barbecue sauce and sausages to create at filling and comforting dish.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 6 15

Total Time 6 25

Servings servings

Calories 518kcal

Author Deborah Harroun

Ingredients

1 lb dry navy beans rinsed and picked over
3 cups chicken broth
1/3 cup tomato paste
1/2 cup packed light brown sugar
3 tablespoons molasses
3 tablespoon honey mustard
2 tablespoons barbecue seasoning blend
4 cloves garlic minced
1 small onion halved
4 whole cloves
1 lb chicken sausages
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
Pickled peppers, sliced green onions, and/or sour cream, for serving

Instructions

Place the beans in a large bowl and cover with water. Let the beans soak overnight.
1 lb dry navy beans
In the bottom of your slow cooker, whisk together the chicken broth, tomato paste, brown sugar, molasses, mustard, barbecue seasoning, and garlic.
3 cups chicken broth, 1/3 cup tomato paste, 1/2 cup packed light brown sugar, 3 tablespoons molasses, 3 tablespoon honey mustard, 2 tablespoons barbecue seasoning blend, 4 cloves garlic
Drain the beans, then add them to the slow cooker.
Push 2 cloves into each of the onion halves and tuck the onions into the beans.
1 small onion, 4 whole cloves
Set the slow cooker to high and cook until the beans are tender, about 6 hours.
When there are about 2 hours left, add the sausages to the slow cooker.
1 lb chicken sausages
When the beans are soft, remove the sausages and cut them into 1-inch pieces and return them to the slow cooker.
Remove the onion halves and discard.
Add the vinegar and Worcestershire sauce and stir to combine. Let the mixture sit in the slow cooker, uncovered, for 15 minutes.
2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce
To serve, garnish with pickled peppers, sliced green onions and sour cream.
Pickled peppers, sliced green onions, and/or sour cream, for serving

Notes

*total time does not include overnight soaking

Slightly adapted from Food Network Magazine August/September 2009

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition