I’ve never made my own baked beans before, but I figured now was as good a time as any to try. While this recipe requires more time than many of you may have, the crock pot does the bulk of the work.
As simple and rustic as it seams, sausage and beans is a comfort food staple for a reason and this recipe is sure to satisfy.
- 1 lb dry navy beans
- ¼ c brown sugar
- ¼ c maple syrup
- ¼ c tomato paste
- Chicken stock
- 2 T BBQ sauce
- 2 t kosher salt
- 1 t black pepper
- ¼ t cayenne powder
- 1 t yellow mustard
- A dash of jalapeno hot sauce
- 2 packages chicken apple sausage
- Sort beans, removing any stones, halves, or bad ones. Place the good beans in a large bowl and cover with water, filling to 1 inch over the top of the beans.
- Let the beans sit for 6-8 hours. Drain and reserve the leftover water.
- Pour the leftover water into a large measuring cup and fill the rest with chicken stock until the volume reaches 2 cups, set aside.
- Place soaked beans in a crock pot and add brown sugar, maple syrup, tomato paste, BBQ sauce, salt, pepper, cayenne powder, yellow mustard, jalapeno hot sauce and reserved liquid. Mix well.
- Cook the mixture over low heat in your crock pot for 6-8 hours, or until the beans are tender and the liquid is reduced.
- Pre-heat your oven to 425 degrees F.
- While your oven pre-heats, sear your sausages on both sides in a pan over medium high heat.
- In a large casserole dish, mix the seared sausages in with the cooked baked beans and place the mixture in the pre-heated oven for 30-45 minutes, depending on how caramelized you like everything.
- Remove from oven and serve immediately.