Slow Cookout Baked Beans

Baked beans are one of those dishes that make me think of childhood. Served with breakfast alongside eggs, grits, sausage and toast or as a side dish at the cookout. Those were the only two occasions I ate baked beans and it remains true til this very day. As soon as cold weather breaks, I start getting my mouth ready for cookout food. Baked beans are a must have on my plate.

Ok so hear me out.. This might just be a recipe for special occasions because of the extra time and care it requires. I used dried beans for this recipe, which requires soaking overnight. You can use canned beans for this recipe BUT if you can, try taking the extra time. It really pays off! If using canned beans, check the notes at the bottom of the recipe.

After soaking the beans, I boiled them and drained the bean water for later use. The bean water will be useful in thickening the bean sauce and help the beans cook.

After I drain the beans, I make the sauce. Sauteed the veggies, beef kielbasa and combining them with spices, and other flavors. Normally, I make my beans vegan but for special occasions, I add in smoked meat for extra flavor.

After combining the ingredients for the sauce and bringing to a simmer. I added the beans to the sauce with 2 cups of reserved bean water, and cook for about 3 hours. I added a total of 2 cups of bean water and 2 cups of still water.

Once the sauce has thickened and beans are fully cooked, it’s time to eat! My perfect plate includes these beans with deviled eggs, bbq-jerk chicken, pasta salad, and a beef hot dog!

These beans can be served as a side or over white rice as a meal. The sauce is thick, tangy, and a bit sweet with bites of beef kielbasa.

Slow Cookout Baked Beans

Navy beans slow-cooked in a sweet and tangy tomato sauce w/ beef kielbasa

Servings 8

Prep Time 12 hours hrs

Cook Time 3 hours hrs 30 minutes mins

Total Time 15 hours hrs 30 minutes mins

Ingredients

• 1 lb Navy Beans

For the Sauce

• 1 cup Onion chopped
• 1/2 cup Green Pepper chopped
• 2 Garlic cloves chopped
• 1/2 Beef Kielbasa sliced
• 15 oz Tomato Sauce can
• 2 tbsp Mustard
• 3/4 cup Brown Sugar
• 3 tbsp Honey
• 2 tbsp Apple Cider Vinegar
• 3 tbsp Smoked Paprika
• 2 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 2 cups reserved bean water
• 2-3 cups water
• 1/2 tsp liquid smoke i used hickory flavor
• 1 tbsp worcestshire sauce

Instructions

• Soak beans in water overnight, making sure the water is 2 inches above the beans
• After soaking, drain water from beans and add to pot or Dutch oven with enough water to cover the beans. Boil beans for 1 hour
• Preheat oven to 325
• After boiling beans for one hour, drain bean water and set aside
• While the beans are boiling, chop onions, garlic, and green pepper, & slice beef kielbasa. Set aside
• Wipe out the pot and add olive oil on medium heat
• Sear kielbasa until its brown on all sides
• Add chopped veggies to the kielbasa, except the garlic and saute until translucent
• Add garlic and saute for 1-2 minutes or until fragrant
• Add tomato sauce, brown sugar, honey, w- sauce, liquid smoke, mustard, ACV, smoked paprika, black pepper, salt
• Mix to combine and simmer on medium heat for 2-3 minutes
• Add beans to sauce mixture, stir to combine
• Add reserved bean water and 2 cups of regular water, bring to a boil
• Cover pot, turn off heat on stove, and transfer beans to the oven
• Check beans and stir every 15-20 minutes to ensure they don't dry out or stick to the bottom of the pot, adding water as needed
• Bake for 2-3 hours until the beans are fully cooked and sauce is thickened
• Remove beans from the oven, stir, and enjoy!

Notes

When making these with canned beans, skip to the sauce portion of the recipe, add beans, and bake in the over on 400 degrees for 20-25 minutes until heated through and the sauce has thickened

Course: Side Dish

Cuisine: American

Keyword: baked, beans, cooked, fromscratch, homecooked, slow