This reminds me of a grown up version of beenie weenie casserole. I used 2 rings of sausage for us, and even with 2 cans of each kind of bean, it makes a lot! The beans reminded me of baked beans and Mr. loved them. The juices from the sausage will make a nice bubbly liquid along with the BBQ sauce for it to simmer in. I was thinking this might be a great potluck dish to bring, just slice up the sausages before you go and add a little extra BBQ sauce. I served this up with corn bread muffins.
*I have edited to add my Gluten Free version.
*I have edited to add my Gluten Free version.
slightly adapted from Betty Crocker
2 cans (15.5 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) black beans, drained, rinsed
1 large onion, chopped (1 cup) 1 cup barbecue sauce (Our fave homemade version here, it is GF)
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce {Lea & Perrins is Gluten Free}
2 teaspoons chili powder
2 rings (1 to 1 1/4 lb) fully cooked smoked Polish sausage {Gluten Free}
Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture.
Cover; cook on Low heat setting 5 to 6 hours.
Follow my new recipe url so you can get all the latest goodies!
enjoy,
:.