Cowboy Beans
Directions
- 1Cook the bacon in a large pot until crispy, then remove it and set aside.
- 2Add two pounds of sausage (one turkey sausage and one spicy breakfast sausage) to the pot, breaking it up with a meat masher and cooking until browned.
- 3Add one diced onion and one diced green pepper to the pot with the sausage, continuing to cook until the vegetables are soft.
- 4Season the mixture with Dan-O's Spicy Seasoning.
- 5Stir everything together until well combined.
- 6Add a 31-ounce can of pork and beans, a 15-ounce can of dark red kidney beans, a 15-ounce can of chickpeas, a 15-ounce can of blackeye peas, a 15-ounce can of Great Northern beans, and a 15-ounce can of pinto beans (reduced sodium) to the pot.
- 7Add approximately 1.5 cups of Heinz tomato ketchup, 3/4 cup of brown sugar, and two teaspoons of ground mustard to the pot.
- 8Stir all ingredients thoroughly until everything is well mixed.
- 9Transfer the bean mixture from the pot to a 13x9 inch baking dish.
- 10Chop the cooked bacon into small pieces.
- 11Sprinkle the chopped bacon over the top of the bean mixture in the baking dish.
- 12Cover the baking dish with aluminum foil.
- 13Bake in the oven at 325°F for one hour covered, then remove the foil and bake for an additional 20 minutes uncovered.
- 14Serve and enjoy!
Ingredients
- 1 pack bacon
- 2 pounds sausage
- 1 onion
- 1 green pepper
- Dan-O's Spicy Seasoning
- 31 ounces pork and beans
- 15 ounces dark red kidney beans
- 15 ounces chickpeas (garbanzo beans)
- 15 ounces blackeye peas
- 15 ounces Great Northern beans
- 15 ounces pinto beans (reduced sodium)
- 1.5 cups Heinz tomato ketchup
- 0.75 cup brown sugar
- 2 teaspoons ground mustard
Equipment
large pottongspaper towelcutting boardknifebaking dishaluminum foiloven mitts
Tips
- When chopping the cooked bacon, it doesn't have to be too exact, just nicely crunchy.