Recipe Details
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Prep Time: 15 minutes
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Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
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Servings: 6–8
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Difficulty: Easy
Ingredients
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3 cans (15 oz / 425 g each) baked beans
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1–1½ lb (450–680 g) smoked sausage, sliced into rounds
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1 medium onion, diced
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¾ cup barbecue sauce
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½ cup ketchup
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¼ cup brown sugar
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2 tablespoons yellow mustard
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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½ teaspoon smoked paprika
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¼ teaspoon black pepper
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1–2 tablespoons apple cider vinegar (optional)
Instructions
Step 1: Prepare the ingredients
Slice the smoked sausage into rounds and dice the onion. For extra flavor, brown the sausage in a skillet for a few minutes before adding it to the Crockpot.
Step 2: Make the barbecue sauce
In a mixing bowl, whisk together the barbecue sauce, ketchup, brown sugar, mustard, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and optional apple cider vinegar.
Step 3: Add everything to the Crockpot
Place the baked beans, sliced sausage, and diced onion into the slow cooker. Pour the sauce mixture over the top and stir gently until everything is evenly coated.
Step 4: Slow cook
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Stir occasionally if convenient. The beans should be hot throughout, and the sauce should be thick and flavorful.
Step 5: Adjust and serve
Taste the beans and adjust the seasoning if needed. If the sauce is too thin, cook uncovered briefly if your slow cooker allows it, or reduce some sauce separately in a saucepan. Serve warm.
Nutrition Information
Approximate per serving, based on 8 servings.
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Calories: 350–450
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Protein: 14–20 g
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Carbohydrates: 40–55 g
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Fat: 12–20 g
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Fiber: 7–10 g
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Sugar: 15–25 g
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Sodium: 800–1,400 mg
Nutrition varies depending on the sausage, canned beans, and sauce brands.
Nut Information and Allergens
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Nuts: No peanuts or tree nuts are required in the basic recipe.
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Check product labels for possible cross-contact warnings.
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Worcestershire sauce may contain anchovies (fish).
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Some sausages and sauces may contain soy, milk, or other allergens.
For a severe allergy, verify each product’s ingredient list and allergen statement.
Tips and Variations
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Less sweet: Reduce brown sugar to 1–2 tablespoons.
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Spicy version: Add cayenne pepper or hot sauce.
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Extra smoky: Use smoked paprika and smoky barbecue sauce.
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More vegetables: Add diced bell pepper with the onion.
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Serving suggestions: Serve with cornbread, coleslaw, grilled vegetables, or a fresh green salad.
Storage and Food Safety
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Refrigerate leftovers within 2 hours in a covered, shallow container.
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Store in the refrigerator for 3–4 days.
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Freeze in airtight portions for 2–3 months for best quality.
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Thaw in the refrigerator and reheat until steaming hot throughout.
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If using dried kidney beans instead of canned baked beans, boil them properly before slow cooking; never place raw kidney beans directly into a slow cooker.