Sausage and Beans Crockpot Supper
This sausage and beans crockpot supper is smoky, sweet and filling, built from pantry cans and a pack of smoked sausage. The slow cooker lets the beans soak up the sauce, so every spoonful tastes like it simmered all afternoon.
8
servings15
minutes6
hoursSmoked sausage coins simmer with canned beans, onion and a sweet smoky sauce. It is hearty, cheap and needs almost no prep.
Ingredients
1 lb smoked sausage, sliced into 1/2 inch coins
2 cans (15 oz each) navy beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 large yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (8 oz) tomato sauce
1/3 cup ketchup
1/4 cup packed brown sugar
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 cup chicken broth
1/2 teaspoon black pepper
Directions
- Add the drained beans, onion, bell pepper and garlic to a 6 quart slow cooker and stir.
- Whisk together the tomato sauce, ketchup, brown sugar, mustard, Worcestershire, paprika, pepper and broth in a bowl.
- Pour the sauce over the beans and stir to coat.
- Nestle the sausage coins into the top of the beans. They do not need to be browned, though browning adds color.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the onion is soft and the sauce is thick and bubbling.
- Stir gently, and check that the sausage is hot throughout, at least 165 degrees F.
- If the sauce looks thin, cook uncovered on HIGH for 20 minutes to reduce.
- Taste and add a splash of vinegar or a pinch of salt if it needs brightening.
- Serve hot in bowls with cornbread or over rice.
Notes
- Use kielbasa, andouille or any fully cooked smoked sausage. For a vegetarian version, swap the sausage for diced smoked tofu and add a splash of liquid smoke. Leftovers keep 5 days in the fridge and taste better the second day. Freeze portions for up to 3 months.
Why this pantry supper works so well
Canned beans are already cooked, so the slow cooker only has to blend flavors, not tenderize anything. That means a hands-off six hours where the sauce thickens and the sausage lends its smoke to the whole pot. The beans stay whole and creamy instead of breaking apart.
Sausage also does the work of a seasoning. It releases fat and spice as it warms, which means you need very few other ingredients to get a deep, savory pot of beans.
It is also a forgiving recipe. A little more or less of any can will not hurt it, which makes it a good first slow cooker meal for anyone who is learning the appliance.
What to buy and why
Smoked sausage: Choose a fully cooked, coarse-cut smoked sausage such as kielbasa. Skip fresh breakfast sausage, which turns crumbly and greasy in the sauce.
Navy beans: Small, mild and creamy, they soak up sauce well. Great Northern beans are a fine substitute.
Pinto beans: These add a second texture and a slightly earthy flavor. Rinse any canned beans well to lose the starchy packing liquid.
Brown sugar and mustard: This pair gives the classic sweet and tangy baked bean flavor. Adjust the sugar by the tablespoon to suit your taste.
Smoked paprika: It backs up the sausage and gives the sauce a warm red color.
Onion and pepper: The diced onion and green pepper melt into the sauce and add sweetness and body. Cut them small so they soften completely in the six hour cook. Frozen diced onion and pepper blends work well when you are short on time.
Tips for the best pot of beans
Brown the sausage if you can: Five minutes in a hot skillet adds color and a deeper taste. If you are short on time, skip it. The dish is still good.
Do not add extra liquid: The most common mistake is thinning the sauce at the start. Canned beans and vegetables release juice as they cook, so stick with half a cup of broth.
Finish with acid: A teaspoon of cider vinegar stirred in at the end wakes up a pot that tastes a bit flat.
Taste before serving: Different sausages carry different amounts of salt, so wait until the end to add any. Most pots need only a pinch of black pepper and a small splash of vinegar.
Swaps and variations that work
Use chicken apple sausage for a lighter pot, or swap the sausage for diced ham and bacon. Add a spoonful of chipotle in adobo for heat. Black-eyed peas or cannellini beans stand in well for navy beans.
Do not swap in dried beans without soaking and boiling first, since undercooked beans can upset your stomach and will not soften in this much sauce.
For a spicier pot, stir in a diced jalapeno with the onions, or swap the yellow mustard for a spicy brown one. Smoked turkey wings, if you can find them, make a lighter meat swap.
What to serve with it
Cornbread is the natural partner, and a skillet of buttered cornbread squares fits right in. Add coleslaw, sliced tomatoes or a crisp green salad to cool the sweetness. White rice also works well underneath.
Set a pot of rice or a pan of cornbread on the table, plus hot sauce for anyone who wants more heat. A bowl of chopped raw onion on the side adds crunch.
Storing and reheating
Cool and refrigerate in a covered container for up to 5 days. The beans thicken as they sit, so add a spoonful of water or broth when you reheat on the stove or in the microwave.
Freeze in meal-size portions for up to 3 months and thaw overnight in the fridge before warming.
The flavor deepens overnight, so this makes a good make-ahead dinner for the week.
Sausage and Beans Crockpot Supper at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 14, led by smoked sausage, (15 oz each) navy beans, (15 oz) pinto beans, yellow onion
Tips for Sausage and Beans Crockpot Supper
Use kielbasa, andouille or any fully cooked smoked sausage. For a vegetarian version, swap the sausage for diced smoked tofu and add a splash of liquid smoke. Leftovers keep 5 days in the fridge and taste better the second day. Freeze portions for up to 3 months.
Sausage and Beans Crockpot Supper FAQ
How long does Sausage and Beans Crockpot Supper take?
Sausage and Beans Crockpot Supper takes 6 hours of cooking after 15 minutes of prep.
How many people does Sausage and Beans Crockpot Supper serve?
This recipe makes 8 servings.
What do I need to make Sausage and Beans Crockpot Supper?
14 ingredients, led by smoked sausage, (15 oz each) navy beans, (15 oz) pinto beans, yellow onion. Amounts are in the recipe card above.
