Baked beans and sausage are natural partners. You can make this Baked Beans with Sausage recipe as mild or as spicy as you'd like, depending on the seasonings you use and the type of sausage.
I like to serve this recipe on a cold winter night, with sleet or rain hitting the windows. There's nothing cozier than sitting down to a hot dinner when the weather is bad outside. This recipe is perfect for those who love hearty foods.
If you like your food to be more on the mild side, omit the jalapeño pepper and add more ketchup. If you like spicy foods, add another jalapeño or perhaps another type of pepper, and increase the mustard. I recently found a fabulous new mustard made with fire roasted garlic that is simply spectacular in this recipe.
This recipe is also quite inexpensive, a boon to the budget in the cold winter months. Serve with a crisp green salad and some dinner rolls, either homemade or from frozen.
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, minced, if desired
- 1 red bell pepper, chopped or sliced
- 1 pound Polish sausage, kielbasa, or fully cooked bratwurst, cut into slices
- 2 (16-ounce) cans baked beans, undrained
- 1 (14-ounce) can diced tomatoes, undrained
- 1/3 cup ketchup
- 1/4 cup mustard
In a large skillet, melt the butter over medium heat. Add onion and garlic; sauté and stir until tender, about 5 minutes. Add jalapeno pepper, if using, and green bell pepper; cook another 3-4 minutes.
Add the sausages to the skillet and cook until slightly browned, turning the sausages occasionally so they cook evenly.
Add the baked beans, tomatoes, ketchup, and mustard to the skillet and bring to a boil.
Reduce the heat to low so the food is just simmering and cook, uncovered, stirring frequently, until slightly thickened, about 15-20 minutes. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||10 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||31 g|