I stumbled across the recipe for Barbecued Beans and Sausage over at Cinnamon's blog. She has the most beautiful family you just have to see to believe; make sure you visit. Anyway, after clicking on a couple of links I ended up at the original recipe. Boy, I'm glad I clicked away that day, because this recipe is super yummy. Wouldn't you know when I try a recipe that we are going to L-O-V-E, I make the original servings! Yep, I should have doubled the recipe because it is so good. As I was clicking that day, I read this was a grown up version of the childhood favorite ~ Beanie Weenies. Let me tell you, these are mind blowing good! Way better than Beanie Weenies ever thought about being.
I did make a couple of changes like, leaving out the Worchester Sauce, using regular yellow mustard and adding a little water for sauce.
If you noticed in the picture, I cut my sausage in different sizes. Half the sausage, I slice in half long ways and then slice those two pieces up. The other half, I slice in rings. Just a little difference with each fork full.
If you are like me and buy dry beans to cook and freeze. They would work great in this recipe, since you are rinsing all the canned flavoring off the beans.
Barbecued Beans and Sausage
2 cans great northern beans, drained, rinsed
2 cans black beans, drained, rinsed
1 large onion, chopped
1 cup barbecue sauce
1/4 cup packed brown sugar
1 tablespoon prepared yellow mustard
2 teaspoons chili powder
1 package Polish sausage
Slice sausage into bite size pieces. In slow cooker, mix all ingredients together.
Cook for about 5 hours on low.