Thursdays Are For Cooking
I love BBQ beans with smoked sausage and this version comes from Mom On Time Out: https://www.momontimeout.com/slow-cooker-kielbasa-and-barbecue-beans/
Bon appetit to all and sundry!
BBQ Beans w/Kielbasa or Smoked Sausage
Ingredients:
2 -> 15 oz black beans canned, drained and rinsed
2 -> 15.8 oz Great Northern beans canned, drained and rinsed
1 ->1.25 oz can kidney beans canned, drained and rinsed
1 onion, diced
½ cup barbecue sauce
¾ cup ketchup
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tsp chili powder
1 tbsp apple cider vinegar
½ cup maple syrup
¼ cup molasses
14.5 oz chicken broth
½ lb bacon cooked, cut into bite size pieces (optional)
2 lbs Kielbasa or smoked sausage cut into bite size pieces
Instructions:
In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
Place the kielbasa on top and cover with the lid.
Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.
Note:
Consider the addition of bacon to this to be optional, if you prefer to not use it, as is the use of chili powder.
The BBQ sauce can be a commercial brand suited to your personal taste,
The author of the recipe recommends cooking on low with the longer cooking time, and I agree, as cooking on the high temp in a slow cooker can dry out the beans considerably.
I use beans canned in mild chili sauce instead of plain canned beans, but that’s a personal choice.
Category: Economy
BEANS !!!! BEANS!!!! THEY’RE GOOD FOR YOUR HEART!!!!!!
THE MORE YOU EAT……
/somebody had to do it…..
how is bacon optional?
I’m gonna have to do this, love me some good beans smoked sausages.
Aysel; the bacon optional part is strictly the quantity ie, 1 pound v 1/2 pound! 😉
Been using this recipe since Ex FIRST shared it with us last year. Have changed it up with different kinds of sausages and have used the Hormel Black Label Maple Flavored Bacon to kick up the maple a bit. Picked me up another loaf of that fresh baked crusty french bread from Ms Thang at the K Roger store today. Had this dish on my mind for this weekend upcoming. With a frosty Yuengling.
This dish and some of that crusty french bread will make a puppy pull a freight train.
#beansbeastbaconbeer
Hey KOB, just an aside. Don’t know if it’s available in your neck of the woods, but Upland Brewery’s Champagne Velvet is a pretty good Pilsener-style beer with just a kiss of hops. It’s a revival of a regional brand that had some success and renown prior to Prohibition in Indiana and parts of the Midwest. Might go well with the smokiness of this recipe.
Plus, we gotta try to civilize that Slow Joe fella. His taste in suds is appalling. Life is too short to drink shitty beer.
^word^ Pappy. The flip side of that is the more of the near bear that Joe drinks the more of the real beer that is left for those of us who appreciate the finer things in life. I’ll check around for the Upland Brewery’s Champagne Velvet. The two Class VI distributors we have locally have an ironclad lock on the market. (Guirk in the Georgia Law) Planning a trip out west this upcoming summer we hunt for it there. Maybe MO, KS, NE, or SD. Tanks!
KOB, make it to Colorado, and first round is on me! Lots of good micro brews around here, plus I’ve got a bunch of home brew! (though you better bring some Yeungling to trade! (can’t get that nectar of the gods out here dammit!
You’re on Fyrfighter! The plan is to swing far enough south to avoid Illinois and their BS gun toting laws (Sorry Ex) and make the Southern Trail thru NE to Fort Robinson State Park, spend 5 days, then head up to Black Hawk SD, week to ten days, then meander back to the sunny Southland. Haven’t made it into Colorado yet but want to get there. Maybe you won’t be playing Smokey The Bear and we can get into a good weight lifting program…12 oz at a time.
Works for me!
Bush’s BBQ beans with jalapeno sausage, washed down by a cold Franziskaner weizen… them’s beanie weenies!
Hmm…this might be cooked pretty fast on our pressure cooker……
I’ll just leave this here…
Damn Yankees slathering BBQ sauce everywhere. Almost came unglued watching someone slapping the old ‘Q on Bambi backstraps. Grrrr….
Black (or Red) Beans and Rice.
Adjust for the number of hungry mouths to feed.
You’ll need-
1 or 2 pound bags of dry black or red beans, either covered in water overnight or covered with water, brought to a rolling boil and removed from the heat. Cover, and rest for an hour.
2 cans Rotel tomatoes with chilies and/or cilantro, or one of each.
1 chopped bell pepper, any color except green.
1 large chopped onion, Vidalia if available.
Heat- jalapeno hot or habo hot? Jalapenos are pretty mild, while habos are entry level for some serious heat. I split the difference- whack up the jalapeno and throw it in, and the habo sliced in half (to be removed later).
Chorizo sausage if available, or any smoked sausage cut into rounds.
Everything into the pan to sauté.
Season with S&P, cumin, cilantro (dried), chili powder of choice.
Stir until cooked through. Remove the habo halves.
Prepare rice- yellow, white, Spanish. Whatever you like.
Serve.
A meal in itself or a great side for anything Tex/Mex.
Damnyankees is actually 2 words? Learn something new everyday. I feel ya on the whole sauce thing. If it’s a piece of cooked beast and you have to sauce it up, either it ain’t cooked right or the saucerer up ain’t right! “grin”
Think it’s Delmonico’s in New Yawk that if you ask for steak sauce, they ask you to leave.
Gibson’s in Chicago will also ask you to leave if you ask to profane their steaks with A1 or whatnot. Also, don’t EVER ask for ketchup on a hot dog 🌭 in Chicago…it’s sacrilege.
Don’t eat ketchup anyway; had heard that about Chicago Dogs and Gibsons. FIRST hand knowledge about Delmonico’s, went there several times while on business trips. Passed all that intel along to Baby Girl when her and SnL made trips to both places. Lots of Mom & Pop cafes in rural Nebraska are the same on the sauces.
Long Live Heavy Western Grain Fed USDA #1 Prime Beef Beast!
Hey, meat and sauce are just another way to enjoy dead animal. Some meats don’t need it, some meat/sauce combos are wonderful. Gotta embrace it all.
True, but a Prime dry-aged ribeye needs no additional sauce. Only had that caliber of steak once, but it was spectacular. A1 or any other steak sauce would have been unnecessary.
Today I made a German-Texas version of Apfelstrudel. For the Strudeldough – Ingredients: 250 g / 8.8 oz fine flour, pinch salt 1 – 2 tablespoons vegetable oil or 20 g / 0.7 oz melted butter 1 egg Up to 1/8 L / 1/2 cup lukewarm water For Brushing: Vegetable oil or melted butter Preparation Sieve flour into a bowl or on a cutting board, mix salt into it. Create a valley in the flour and pour the oil or lukewarm butter, egg and lukewarm water inside the valley. Mix quickly to a soft and sleek dough, keep your bowl or cutting board clean and dry. Never add water or fat which is too hot. Knead the dough rapidly with your hands until it separates from the cutting board or bowl and until it’s elastic, sleek and soft. Divide the dough in 2 or 3 parts, form into a sleek ball brush lightly with oil and let rest under a moist hot pot for 1/2 – 1 hour. This makes the dough especially elastic, easier to stretch and it prevents it from forming a crust. The preparation of the filling, greasing of the baking dish usually occurs during the resting time of the dough. Filling ingredients: 1 large apple cored and sliced into 1/4″ or so slices. 1 tbsp cinnamon 1/3 – 1/2 cup brown sugar 1/2 – 3/4 cup raisins 1/2 cup chopped pecan pieces 1/2 tbsp Mexican vanilla Mix in bowl and let set to let the ingredients marry. I make my filler before the strudel dough to let it have plenty of time to meld flavors. After the strudel dough has rested to your satisfaction: Stretch the strudel dough: use a rolling pin to flatten it to the size of a dinner plate on a clean kitchen towel sprinkled with flour, brush on some fat (oil or melted butter). Stretch the dough first in the air over the back of your hands (like pizza) then lay it back on the kitchen towel and use your flat side of your hand to gently stretch it to all sides… Read more »
GB tying this into the comments you made about the Birthday Cake awhile back, it is little wonder that Mrs. GB keeps you around.
What say I show up at the compound with a gallon of vanilla bean ice cream to go with that?
Let me know when and I’ll cook a fresh one.
Mrs. GB and I have been munching on this one all day. I was short on brown sugar this batch – she was out shopping for more. Next batch should have enough brown sugar. (Not that this batch is bad…)
I repeated your comment to Mrs. GB and she agrees.
Mrs. GB said:
“You might put on there also that one reason I keep you is you are a regular dishwasher and breakfast cooker.”
(Mom taught me well.)
“A man that can cook is desirable, a man that can cook AND clean is irresistable.” Our Mama as she taught us the skills of operating kitchen equipment.
+1
I’ve enjoyed the times when some other woman finds out what I do for Mrs. GB and is flabergasted. Although I’ve felt just a little sorry for the poor smuck who is/was her husband whenever she gets home afterwards.
Just a little.
Yummy! Thanks for posting.
Bacon wrapped Elk tenderloin rubbed with garlic, rosemary and sage going on the smoker here in a bit.
Now you are just gloating!
The wife does most of the grocery shopping on line. When she asks if there’s anything I want, After 20 years of marriage I still have to spell kielbasa, or I’ll get some smoked turkey crap.
The wife orders groceries online. When she asks what I want I still after 24 years have to spell kielbasa, or I’ll get smoked turkey sausage. What am I doing wrong?
Hey Fellas,
Just made up a batch just as published and it was great! Thanks for the recipe. I no longer use a crock pot. A few years ago I got a CanCooker. Best thing ever. Works on a kitchen stove as well as it does on a campfire. Check one out. You’ll want to throw out half your pots and pans!