Slow-Cooker Barbecue Beans and Sausage

Total Time:
6 hr 30 min
Prep:
15 min
Inactive:
15 min
Cook:
6 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 cups low-sodium chicken broth
  • 1/3 cup tomato paste
  • 1/3 cup packed light brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons honey mustard
  • 2 tablespoons barbecue seasoning blend
  • 4 cloves garlic, chopped
  • 1 pound dry navy beans, rinsed and picked over
  • 2 cloves
  • 1 small onion, halved
  • 1 1/2 pounds chicken-apple sausages, each halved lengthwise
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • Pickled peppers, sliced scallions and/or sour cream, for garnish (optional)
Directions

Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours.

Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.

Per serving: Calories 549; Fat 11 g (Saturated 3 g); Cholesterol 102 mg; Sodium 1,796 mg; Carbohydrate 75 g; Fiber 20 g; Protein 38 g

Photograph by Antonis Achilleos


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    10 Reviews
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    This recipe was okay, nothing special. I thought it was rather bland. It was only palatable after adding lots of salt and pepper and tons of hot sauce. There was plenty of liquid, in fact I would probably add less than recommended, but the beans were not as tender as I would have liked after 6 hours. Maybe using all chicken broth instead of some water would make them more flavorful. On the other side of things, the sausages were overcooked after being in there for 6 hours, and they were getting quite mushy. It was a very easy recipe but I don't think it was tasty enough to warrant making it again.
    I made this and really enjoyed it. I did make a few changes - first off, I soaked the beans overnight. I just don't think 6-8 hours in a slow cooker is enough to get dry beans to the right consistency. I didn't have broth so I used the bean soaking liquid that was leftover instead of the broth. I used beef and pork smoked sausages. I doubled the amount of molasses, because I love molasses. The finished dish was quite excellent. Definitely have to let it sit, or it's too soupy.
    I found this to be pretty good, but not outstanding. My beans weren't the least bit dry; in fact, they were much soupier than I would have liked. I'd be inclined to add less water the next time I make them. And I will make them again - it makes for a simple, warm, and filling dinner. :)
    what is barbecue seasonig?
     
    where do I buy it? I did not cook this recipe yet, but I had to enter a rating, so I put average
    No information on sausage??????
    I just started to make this dish, so I cannot comment on the results yet. Although given most of the reviews it sounds like it will be good. Maybe the reason the dish came out "kind of dry" is because the recipe failed to include 3 cups of water in the list of necessary ingredients --. And the first thing in the directions is "whisk broth and water" Not a big deal?. Maybe. If you happened to notice the omission early enough. I know how easy it is to make a mistake when typing up a recipe. But Food Network has gained a reputation for their typos on this web site, and given the fact that we all in some way shape or form help you earn your pay checks -- for crying out loud --get it right!
    I'm alway looking for good slow cooker recipes for this time of year. We really
     
    enjoyed this recipe. I didn't use cloves because I didn't have any, and I chopped
     
    the onion instead of leaving it whole and removing it. I cooked it as directed
     
    for 6 hours and it was great. It wasn't dry at all. I'll bet the leftover beans will
     
    be even better tomorrow!
    I think the first reviewer must have missed something in the initial ingredients if she ended up with a "dry" dish. The recipe calls for 6 cups of liquid before any other ingredients are even considered. After 8 hours in the Crockpot (did mine on the 'LOW' 8hr setting) my beans and sausage were perfect! The cooking process made a nice "BBQ sauce" and the addition of the Worcestershire and Vinegar at the end was a nice touch. I used mild Italian sausage so mine weren't smoky at all. I added in a little bit of liquid smoke at the end just to finish it off. All in all, I would say that this was a very easy meal with a wonderful taste!
    I'm also from the south and this recipe is very good. I've made it twice. I chopped the onion and added it directly to the mixture. I also skipped the cloves. You need to buy good sausage. Serve with Texas toast. My teenagers love it.
    The whole dish was sort of dry, even though I added a cup or so of water partway through the six hours of cooking. So maybe if anyone else makes it, they should decrease the cooking time. I am from the South and I know BBQ, and if this was BBQ, it wasn't good BBQ. Way too smoky tasting. The sausage pieces are edible if you douse them in ketchup. I am going to try to recycle the beans and some of the sausages by mixing them with shredded cheese and tomato sauce and stuffing some corn tortillas and making a casserole out of everything.
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    This recipe is featured in:

    Slow-Cooker Meals