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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 24 |
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I followed the lead of cooks of the Old Western cattle ranges to come up with these savory beans. Sweet and smoky, theyâre made extra hearty by adding sausage.Nancy Moore, Bucklin, Kansas Ingredients:
2 cans (28 ounces each) baked beans |
3 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (15 ounces each) pinto beans, rinsed and drained |
1 pound johnsonville® polish kielbasa sausage or polish sausage, sliced |
1 jar (12 ounces) pickled jalapeno slices, drained |
1 medium onion, chopped |
1 cup barbecue sauce |
1/2 cup spicy brown mustard |
1/4 cup steak seasoning |
Directions:
1. In a greased 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until heated through. Yield: 24 servings (2/3 cup each).
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