Baked Beans With Sausage Recipes

BAKED WHITE BEANS AND SAUSAGE WITH SAGE

Steps:

• Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.
• Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)
• Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.
• Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.
• Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.

SOUTHERN SAUSAGE BAKED BEANS

Steps:

• 1. Cook sausage, onions, and bell pepper together in a large skillet.
• 2. Meanwhile, in a large bowl, combine both cans of beans, brown sugar, ketchup, and mustard. Mix well.
• 3. Add drained sausage to beans.
• 4. Transfer all into a greased 9x13 casserole dish.
• 5. Bake at 350 for about 30 minutes.

BAKED BEANS WITH SAUSAGE

Steps:

• Gather the ingredients.
• In a large skillet, melt the butter over medium heat. Add onion and garlic; sauté and stir until tender, about 5 minutes. Add jalapeño pepper, if using, and green bell pepper; cook another 3 to 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 to 20 minutes. Serve immediately.
• Enjoy!

BEST EVER BEANS AND SAUSAGE

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

BAKED BEANS WITH SMOKED SAUSAGE

Steps:

• Preheat oven to 350 degrees.
• In a Dutch oven, cook bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
• Add onion to bacon drippings and cook until soft.
• Add garlic and smoked sausage and cook until sausage is browned.
• Stir in remaining ingredients. Bring to a simmer. Place Dutch oven, uncovered, in oven and cook for 45 to 55 minutes, until thick.

MAPLE BAKED BEANS WITH SAUSAGE

Steps:

• Brown sausage in skillet and drain grease.
• Combine sausage with all other ingredients in a casserole dish with lid and bake on 300 degrees in a preheated oven for around 2 hours or until desired consistency.

EASY MAPLE BEANS WITH SAUSAGE

Steps:

• Preheat oven to 350 F and have ready a lightly greased 2 quart shallow baking dish.
• Combine all ingredients, pour into the pan, and bake uncovered for about 55-60 minues or until the apples are tender.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• Soak beans covered with water overnight. Drain soaked beans and add to a large soup pot. Cover with water and boil until tender about an hour. Reserve 3 cups bean cooking liquid and set aside.
• In a large stock pot saute onions in olive oil over medium-high heat.
• Add tomato paste and garlic.
• Continue to stir until tomato paste is evenly distributed with the onions.
• Add reserved bean water, brown sugar, molasses, sea salt, garlic powder, dijion mustard and vinegar.
• Add cooked beans.
• Bring to a simmer turn pot to low and simmer for 2 hours minimum.
• Or at this point everything can also be dumped into a crock pot and left on low for 6-7 hours.
• Add sliced sausage recover and cook 1 additional hour

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

Steps:

• In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
• Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.