Photo: Slow-Cooker Barbecue Beans and Sausage Recipe
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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By laurierosendahl
South Dakota
on August 07, 2011
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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.
By elleinthecity_8...
ardsley, NY
on February 11, 2010
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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.
By brandy_997613
san jose, CA
on January 13, 2010
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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. :
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