Ingredients
Method
- Slice the smoked sausage into ½-inch rounds. For extra flavor, optionally sear the sausage slices in a skillet over medium-high heat for 2 to 3 minutes per side until lightly browned, then set aside.
- Add the diced onion and green bell pepper to the bottom of a 5 or 6-quart slow cooker. Layer the sliced sausage on top.
- Pour both cans of baked beans (with all their liquid) directly over the sausage and vegetables.
- In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until fully combined. Pour the sauce over the ingredients in the slow cooker and stir everything together until well coated.
- Place the lid on the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, stirring once halfway through cooking.
- Once finished, taste and adjust seasoning as needed. If the mixture is too thin, remove the lid and cook on HIGH for an additional 15 to 20 minutes to thicken. Serve hot with cornbread, rice, or dinner rolls.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally.
Lighter swap: Use turkey kielbasa instead of regular smoked sausage to reduce fat and calories while keeping all that great smoky flavor. It's a simple swap that makes this an even more nutritious family meal.
Sodium tip: Smoked sausage tends to be high in sodium, so opt for low-sodium baked beans when possible to keep the overall salt level balanced. Taste before adding any additional salt at the end.