Equipment Needed
- 6-quart or larger slow cooker
- Cutting board and sharp knife
- Measuring cups and spoons
- Can opener
- Large mixing spoon
Step-by-Step Instructions
My process starts with a little bit of prep that I promise pays off. I take the time to slice my kielbasa into nice, substantial rounds—not too thin, so they keep their texture. Then, I dice my onion finely. I made the mistake of a rough chop once, and while it tasted fine, I got big, crunchy onion pieces in some bites that my kids objected to. A fine dice ensures it melts right into the saucy beans. I just toss the sausage and onion right into the slow cooker insert. No browning needed, which is the beauty of this recipe.
Next, it’s bean time! This is where the heart of the dish comes together. I open all my cans. For the baked beans, I pour the entire contents, that glorious sweet sauce and all, straight into the crockpot. For the kidney and cannellini beans, I give them a good rinse in a colander to remove that starchy canning liquid, which helps the final sauce be thick and clingy, not thin and runny. I add them to the party and give everything a gentle stir just to start combining.
Now, for the magic sauce that transforms everything. In a small bowl, I whisk together the BBQ sauce, brown sugar, mustard, vinegar, garlic powder, and smoked paprika. The smell of this mixture alone is fantastic—tangy, sweet, and deeply savory. I pour this sauce over the beans and sausage in the slow cooker. Here’s my key tip: I use my spoon to gently fold everything together. I don’t aggressively stir, as I want to keep those canned beans mostly intact. I just make sure the sauce is evenly distributed.(See the next page below to continue…)