Crock Pot Beans and Sausage

Name: Crock Pot Beans and Sausage
Prep time: 10 min
Cook time: 6 h 15 min
Total time: 6 h 25 min
Yield: 6 servings
Ingredients: 1 lb dry navy beans; 3 cups chicken broth; 1/3 cup tomato paste; 1/2 cup packed light brown sugar; 3 tablespoons molasses; 3 tablespoon honey mustard; 2 tablespoons barbecue seasoning blend; 4 cloves garlic; 1 small onion; 4 whole cloves; 1 lb chicken sausages; 2 tablespoons apple cider vinegar; 1 tablespoon Worcestershire sauce; Pickled peppers, sliced green onions, and/or sour cream, for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 25 mins
Servings
6 servings
Calories
518 kcal
Course
Main Course
Cuisine
American

Crock Pot Beans and Sausage

Heidi Pena

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It may be a frugal crock pot meal, but this Crock Pot Beans and Sausage is anything but boring! Dry beans are combined with a from-scratch barbecue sauce and sausages to create at filling and comforting dish.

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Ingredients

Servings

1 lb dry navy beans rinsed and picked over
3 cups chicken broth
1/3 cup tomato paste
1/2 cup packed light brown sugar
3 tablespoons molasses
3 tablespoon honey mustard
2 tablespoons barbecue seasoning blend
4 cloves garlic minced
1 small onion halved
4 whole cloves
1 lb chicken sausages
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
Pickled peppers, sliced green onions, and/or sour cream, for serving

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Instructions

Place the beans in a large bowl and cover with water. Let the beans soak overnight.
In the bottom of your slow cooker, whisk together the chicken broth, tomato paste, brown sugar, molasses, mustard, barbecue seasoning, and garlic.
Drain the beans, then add them to the slow cooker.
Push 2 cloves into each of the onion halves and tuck the onions into the beans.
Set the slow cooker to high and cook until the beans are tender, about 6 hours.
When there are about 2 hours left, add the sausages to the slow cooker.
When the beans are soft, remove the sausages and cut them into 1-inch pieces and return them to the slow cooker.
Remove the onion halves and discard.
Add the vinegar and Worcestershire sauce and stir to combine. Let the mixture sit in the slow cooker, uncovered, for 15 minutes.
To serve, garnish with pickled peppers, sliced green onions and sour cream.

Notes

*total time does not include overnight soaking
*total time does not include overnight soaking
Slightly adapted from Food Network Magazine August/September 2009
Slightly adapted from Food Network Magazine August/September 2009
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

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Serving 1serving Calories 518kcal (26%) Carbohydrates 94g (31%) Protein 36g (72%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 81mg (27%) Fiber 34g (136%) Sugar 31g (62%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 518 kcal

% Daily Value*

Serving	1serving
Calories	518kcal	26%
Carbohydrates	94g	31%
Protein	36g	72%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	81mg	27%
Fiber	34g	136%
Sugar	31g	62%