Best-Ever Beans & Sausage
Best-Ever Beans & Sausage
This is an easy and tasty dish to put together, and geared towards using canned beans but I have listed the shortcuts to prepare from dry if you desire to. This recipe makes a lot! To use beans you cooked, use 1½ cups cooked for each can. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 kilo bulk spicy pork sausage, or bulk breakfast sausage, (2 lbs), Shortcut
- 1 green bell pepper, diced
- 1 onion, diced
- 1 can pork and beans, (28 oz / 794 g)
- 1 can red Kidney beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can Great Northern Beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can black-eyed peas, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can Pinto beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can chickpeas, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 ½ cups tomato ketchup
- ¾ cup brown sugar, packed
- 2 teaspoons dry mustard
Instructions
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Heat a large pot on medium heat, add the sausage, onion, and green bell pepper. Crumble the sausage with your spatula and cook the sausage through. Drain the fat. (I used breakfast sausage.)
- Add the ketchup, brown sugar, and mustard to the pot and mix together.
- Add all the beans and mix together.
- Pour mixture into the prepared baking dish and spread out evenly. Bake uncovered for 30 minutes.
- Remove from oven, allow to cool for several minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Spicy Pork Sausage, Kidney Beans (Pressure Cooker), Great Northern Beans (Pressure Cooker), Black-eyed Peas (Pressure Cooker), Pinto Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Variants: 1. The use of breakfast sausage is highly recommended! 2. Top each serving with a fried egg or two. 3. Use a can of black beans instead of black-eyed peas, drained. 4. Reduce ketchup to 1 cup and add 1/2 cup BBQ sauce. 5. Use baked beans instead of pork and beans.
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