If you like extra heat, these beans can be made with jalapeno chile peppers along with the mild peppers. Canned beans, beef, and sausage team up to make them an easy and hearty dish, and they are great for a party or gathering, served hot from the slow cooker. Take them along to a tailgating party or potluck.
The ingredients are easily varied. Use canned chickpeas, lima beans, or black beans in the dish.
- 2 28-ounces cans pork and beans
- 2 cans pinto beans (drained and rinsed; or use red beans)
- 1 pound lean ground beef (sirloin or round)
- 1 pound bulk pork sausage (or diced smoked sausage)
- 1 tablespoon olive oil
- 1 medium sweet onion (chopped)
- 1 medium red bell pepper (chopped)
- 2 cloves garlic (minced)
- 1 4-ounces can mild green chile (chopped)
- Optional: 2 to 4 tablespoons jalapeno rings (drained, chopped, or to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon spicy seasoning (such as Cajun or Creole seasoning)
- 1 cup barbecue sauce
Pour beans into a 5- to 6-quart slow cooker.
In a large skillet over medium heat, saute the beef and pork sausage, breaking up with a spatula, until no longer pink. Drain well and stir into beans.
In the same skillet in a small amount of olive oil as needed, sauté the onion over medium heat until lightly browned. Add red bell pepper and garlic; saute, stirring, for 1 minute longer.
Stir the vegetables into the beans. Add chile pepper, jalapenos, salt, seasoning, and barbecue sauce. Stir to blend.
Cover and cook on high for 3 to 4 hours, or low for 6 to 8 hours.
Serves 6 to 8.