Categories: Crockpot, Entree

Ingredients

• 1 - 15 oz can drained Great Northern Beans
• 1 - 15.5 oz can rinsed drained black beans
• 1 - 16 oz can drained red kidney beans
• 1 - 15 oz can drained butter beans
• 1 1/2 cups ketchup -- see notes
• 1/2 cup chopped onion
• 1 green pepper -- chopped
• 1 pound cooked smoked sausage -- cut in 1/2" slices
• 1/4 cup brown sugar
• 2 cloves garlic -- minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Tabasco sauce

Directions

1. Combine all ingredients in slow cooker. Cover. Cook on low 9 to 10 hours, or on high 4 to 5 hours.

2. acy’s Notes – Made June 03. I used canned great northern beans, black and red kidney beans, 1 can french cut green beans, and 1 box frozen baby lima beans. I used 1 pkg of our deer sausage and about 1 cup ketchup and everything else the same except no bell pepper. I cooked this in the crockpot on HIGH for about 3 hours, then turned to low. I served over a wild rice combo but Tim didn’t like the rice. He just ate it plain in a bowl, and he suggested that I make cornbread to go with it next time. So that’s what I do now, make cornbread for Tim, and if I’m ambitious, I make brown rice for me too! :)

3. More Stacy’s Notes – I have made this many times since originally posting the above notes. I have used different combinations of beans, but usually use a can of Italian cut Green Beans, Great Northern, black and red kidney beans. Sometimes I substitute frozen for the canned (baby limas, green beans). If I don’t have deer link sausage, I use Healthy Choice turkey sausage. This is definitely not gourmet, but very good comfort food. We love this one and have it often! :) Enjoy!

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