Bbqbeansandsausagecrockpot Recipes

SLOW-COOKER BARBECUED BEANS AND POLISH SAUSAGE

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture.
• Cover; cook on Low heat setting 5 to 6 hours.

ONE-POT BARBECUE PORK AND BEANS

Steps:

• Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and 3/4 teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.
• Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.
• Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.
• Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.
• Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ

Steps:

• Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
• Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
• Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

BBQ BEANS AND SAUSAGE CROCK POT

Steps:

• Spray slow cooker with cooking spray.
• Mix all ingredients except sausage in crock pot.
• Place sausage on top of mixture.
• Cover and cook on low heat 5 to 6 hours.

SLOW-COOKER BARBECUE BEANS AND SAUSAGE

Steps:

• Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours.
• Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.

CROCK-POT BEANS & SAUSAGE

Steps:

• Place all in crockpot and mix to combine.
• Cook on low 8 hours or on high 4-5 hours, till hot and flavors meld.
• Serve with corn bread and hot sauce.
• Note: Beans are added without draining. Omit broth or some of the liquid from beans to make thicker and less soup-like.