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