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Slow Cooker Kielbasa and Barbecue Beans

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Smoky, saucy kielbasa slow-cooked with tender barbecue beans in a rich, deeply flavored sauce — this is the kind of set-it-and-forget-it meal that makes your whole house smell absolutely incredible!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 387
Ingredients Method Nutrition Notes

Ingredients
  

  • 14 oz. smoked kielbasa sausage sliced into ½-inch coins
  • 1 15 oz. can navy beans drained and rinsed
  • 1 15 oz. can kidney beans drained and rinsed
  • 1 14.5 oz. can fire-roasted diced tomatoes undrained
  • 1 cup barbecue sauce
  • ½ cup low-sodium chicken broth
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon salt or to taste
  • 1 teaspoon olive oil for searing

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced kielbasa in a single layer and sear for 2 minutes per side until lightly browned. Remove from heat and set aside.
  2. Add the diced onion and green bell pepper to the bottom of a 6-quart slow cooker. Add the drained navy beans and kidney beans on top.
  3. Pour in the undrained fire-roasted diced tomatoes, barbecue sauce, and chicken broth. Add the minced garlic, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, black pepper, and salt. Stir everything together until well combined.
  4. Place the seared kielbasa slices on top of the bean mixture and gently press them into the sauce.
  5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the vegetables are tender and the sauce is thick and rich.
  6. About 20 minutes before serving, stir the entire pot and taste the sauce. Adjust salt, pepper, or barbecue sauce to your liking. If the sauce is too thick, stir in a splash of broth. If too thin, leave the lid off for the last 20 minutes.
  7. Serve hot over rice, with cornbread, or in hoagie rolls. Enjoy!

Nutrition

Calories: 387kcalCarbohydrates: 42gProtein: 18gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 47mgSodium: 892mgPotassium: 681mgFiber: 8gSugar: 16gVitamin A: 420IUVitamin C: 22mgCalcium: 89mgIron: 4mg

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, adding a splash of broth to loosen the sauce if needed.
Lighter swap: Use turkey kielbasa instead of regular smoked kielbasa to reduce the fat content while keeping all that great smoky flavor. The dish stays just as nutritious and satisfying.
Sodium tip: To keep sodium in check, use low-sodium chicken broth, low-sodium barbecue sauce, and rinse your canned beans thoroughly before adding them. You can also reduce or omit the added salt and season to taste at the very end.

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