|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 12g||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These baked beans are made with dried beans, barbecue sauce, and spicy sausage. They're perfect for a cookout, potluck dinner, or family meal. They are sure to be an instant hit!
We used dried Great Northern beans in this recipe, but any white bean would work well. Yellow eye beans, cannellini, or navy beans would be excellent in the dish. Serve these tasty southern sausage baked beans with hot baked cornbread or cornbread muffins and coleslaw or a tossed green salad.
To save a little time, soak or precook the beans ahead of time. Drain and freeze the beans. Thaw when you're ready to make baked beans, skipping the first soak or pre-cook.
- 1 pound dried Great Northern beans, about 2 1/2 cups
- 1 large onion, coarsely chopped
- 8 to 12 ounces andouille sausage or other similar spicy sausages
- 2 tablespoons molasses
- 1/4 cup packed brown sugar
- 2/3 cup barbecue sauce, your favorite
- 1 teaspoon minced garlic
- 1/4 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Pick the beans over and rinse under cold running water. Discard any malformed or damaged beans and look for small pebbles.
In a deep saucepan, cover the beans with about 8 cups of water. Bring to a boil; reduce heat to medium and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
Heat oven to 325 F.
Place a colander over a bowl and drain the beans. Set the bowl with the cooking liquid aside.
In a covered casserole or bean pot, layer about 2 cups of the beans with about one-third of the sausage and one-third of the onion. Repeat layers two more times.
In a small bowl, combine 1 cup of the reserved bean cooking liquid with the molasses, brown sugar, barbecue sauce, garlic, mustard, salt, and pepper. Pour over the beans. Add more of the cooking liquids until the beans are almost covered with liquid. Refrigerate the remaining cooking liquids.
Cover and bake the beans for about 4 hours, stirring occasionally and checking for tenderness. Add more of the remaining cooking liquids if the beans look dry.
- Make Ahead Tip: Soak or use the above 2-minute cooking method. Drain and freeze the beans. When you're ready to cook, thaw the beans and continue with a baked bean recipe, skipping the soaking step.
- For spicier beans, add a tablespoon or two of finely minced jalapeno peppers.
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