Thursdays Are For Cooking….

| February 14, 2019

This dish is for cold winter days and nights, particularly enticing after you’ve been out shoveling snow and want something hot and tasty waiting for you. It’s a slow cooker recipe, which means you set it up, go shovel snow and more snow, and then go back into that warm, cozy house and sniff the air for the scent of this dish cooking.

Cornbread by the pan, or cornbread muffins, go well with this, as do all kinds of cut-up veggies like celery, zucchini, radishes, carrots, green onions – the list is endless, but filling. Cole slaw is also good with this.

Slow cooker BBQ beans and smoked sausage

Ingredients  

2 cans (15.5 oz each) great northern beans, drained, rinsed

2 cans (15 oz each) Progresso™ black beans, drained, rinsed

1 large onion, chopped (1 cup)

1 cup barbecue sauce

¼ cup packed brown sugar

1 tablespoon ground mustard

1 tablespoon Worcestershire sauce

2 teaspoons chili powder

1 ring (1 to 1 1/4 lb) fully cooked smoked Polish sausage

Preparation:

Spray 3- to 4-quart slow cooker with cooking spray.

Mix all ingredients except sausage in cooker.

Place sausage ring on bean mixture.

Cover and cook on LOW heat setting 5 to 6 hours.

This is the original Betty Crocker recipe. It is quick and easy to fix, and worth the wait. I always say try it their way and then adjust the seasonings to your taste and preference.  Soy sauce can be substituted for Worcestershire, and if you use canned chili beans, the chili powder isn’t necessary. I found that it helps to cut the sausage into sections to pile more in there, but that’s up to you.

In regard to portions, I found that with chili beans, one 14-ounce can provides two servings.

Enjoy and have a good book at the ready afterwards.

 

Category: Economy

Comments (19)

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  1. radar says:

    Where are the pictured chili beans in the recipe?? FALSE ADVERTISING!

    • Ex-PH2 says:

      I get them at Aldi.

      • jonp says:

        Wife and I tried one for the first time a few weeks ago. Strange mix of stuff but some of the prices were pretty good. Milk $1.98/gal.
        On second thought, it was a Lidl.Pretty much the same I think

  2. 5th/77th FA says:

    This dish has been on my mind since you FIRST mentioned it in the other thread yesterday. I have already taken some good links out of the freezer and put some beans on to soak. Be making some cheesy cornbread to go along with it.

    Thanks for the update! I got one more slab of brownie left for afterwards.

  3. cc senor says:

    I go the lazy man’s route with Zatarains red bean and rice mix and throw in the smoked sausage. Only takes a half hour and just one pot to clean. Damn, I hate KP.

    https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes

    • AW1Ed says:

      I like Zatarains Jambalaya. Substitute chicken or veg broth for water, toss in a kielbasa cut into rounds, and add shrimp in the last five 5 or so minutes of cooking.
      Crusty bread and either beer or a nice white wine to go with.
      Now I’m getting hungry..

    • jonp says:

      Zatrans boxed rice and other stuff are pretty darn good

      • Tallywhagger says:

        Oh hell yes! Throw in a freshly rendered squirrel and you’ll have a nutritiously balanced Cajun meal in a matter of hours 🙂

  4. jonp says:

    The only thing I’ll add is that the cornbread is best made in a cast iron frying pan in the oven.

    • 5th/77th FA says:

      The ONLY way to make cornbread is in a cast iron skillet.

      This includes, but is not limited to: cornbread, corn pone, corn fritters, johnny cake,lacey cakes, corn muffins. With buttermilk and eggs. No Jiffy Mix. Same with cornbread dressing.

  5. Tallywhagger says:

    Reads pretty good. Sometimes I like a dash or maybe a 1/4 cup of cider vinegar mixed with such delightful repast.

    Agree with 5th/77th FA, fried cornbread is as good as it gets, but I won’t turn my nose up at any of the alternatives.

    One indispensable kitchen gadget is an immersible blender/wand sort of thing. It makes for the perfect consistency of broth from most beans.

    An iron skillet, crock pot/slow cooker, pressure cooker and you are well on the path to doing epicurean shoulder rolls.

    • nobunny says:

      I’d like to second the usefulness of a stick blender. Nobunny’s list of life changing kitchen gadgets: chop/vidalia wizard, rice cooker, yankee apple peeler/corer/slicer, egg cooker (DASH brand – look at Amazon), and stick blender. All modern miracles.

      • Tallywhagger says:

        Just got a rice cooker for Christmas. I am very partial to the basmati strain of rice but it’s easy enough to experiment with a variety of rice and grains with a cooker.

        Maybe, one of these days I’ll figure out to make the sticky rice like they serve in Thai restaurants.

        • nobunny says:

          I’m a rice connoisseur, too. Basmati rice is my favorite.

          You know, even with the cooker all of my rice comes out sticky to some degree. (It’s better than what I can do without it.) If I want something really sticky I use either Hinode or Botan calrose rice… but that’s sushi rice with big meaty grains.

          Great now I want Thai…

          • Tallywhagger says:

            During the hard winter months, I want meat loaf, with ketchup on the top, or shepherds pie, like we used to get on Wednesday night Presbyterian Church “programs”!

            Winter time is church-food time 🙂

            (unless you went to a parochial school)

  6. Pam says:

    Easy Skillet Cornbread

    1 cup self-rising cornmeal
    1 beaten egg
    2/3 cup creamer corn
    1/2 cup sour cream
    1/2 cup cooking oil

    Pre- heat oven to 450°. Pour small ampu t of cooking oil into cast iron skillet. Mix all ingredients together. Heat skillet in hot oven, then pour cornbread mixture into hot skillet. Bake cornbread until it browns on top,start checking at 20 minutes. Turn out onto plate, cut into wedges, and serve. Additions: shredded cheese, cooked bacon, jalapenos, whatever you like.