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I remember the first time I saw an episode of Hoarders.  All I wanted to do after watching that episode was to go through my house and throw everything out.  It seriously made me want to become the complete opposite of a hoarder.  And if you’ve seen the show, I’m sure you know exactly what I’m talking about.

Except sometimes, if you were to take a look inside my kitchen cupboards, you would think that I was a hoarder.  I’m sure that if someone came and looked in my hallway closet to see stacks of mismatched dishes, napkins, and fabric, if they didn’t know I wrote a food blog – they would think I was a hoarder.  And to look in my spice cabinet that is bursting full, complete with no less than 6 different kinds of salt – they would think I was a hoarder.  And my pantry – sometimes I get overwhelmed looking into it!!  One problem with being a food blogger, and trying out new recipes all of the time, is that sometimes you buy an ingredient for a specific recipe, only to not use it again.  Or you buy something for a recipe, then forget what you were going to use it in, so there it is – still sitting on the shelf.  I’ll definitely admit to that happening a time or two!!

Well, in an attempt to clear out the clutter, I have been going through the pantry and trying to use an ingredient or two up in the recipes that I’ve been making.  So when I came across this recipe that uses dry beans, and I remembered seeing a jar of beans in the back of my pantry, I knew it would be a great way to clear out an ingredient that was taking up space.

I really, I need to start off my saying that you would think that at this point, I would have learned to read a recipe.  I’ve always said that cooking isn’t hard – you just follow the instructions.  And I goofed up big time on this one.  You see, when you start these beans in the slow cooker, you are supposed to add both chicken broth and water.  Well, in the original instructions, the water wasn’t listed as an ingredient, (which it normally isn’t, so it wasn’t the recipe’s fault!) and I completely missed in the instructions to add the water.  About an hour or two before these were supposed to be done, I went to check on them, and seeing that my beans were still quite hard, I went and re-read the directions.  Where I discovered that I totally didn’t add any water.

Needless to say, we didn’t have this for dinner that night.  I added the water and let it cook, then put it away in the refrigerator for the night, and we ate them for dinner the next night.  So – I’m not even sure how this recipe is if you make it as intended.  But I do know that it was full of flavor after sitting overnight.  And that it was a super easy (if you follow directions!), inexpensive and tasty dinner.

The recipe below is how I wish I would have made it.  And hopefully, if you do make this, it turns out just as great for you.  Just remember to read and follow the directions!!


Slow Cooker Barbecue Beans and Sausage
Prep time
Cook time
Total time
A frugal slow cooker meal - dry beans are combined with a from-scratch barbecue sauce and sausage to create a filling and comforting dish.
Serves: 6 servings
  • 3 cups chicken broth
  • 3 cups water
  • ⅓ cup tomato paste
  • ½ cup packed light brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons honey mustard
  • 2 tablespoons barbecue seasoning blend
  • 4 cloves garlic, chopped
  • 1 pound dry navy beans, rinsed and picked over
  • 2 cloves
  • 1 small onion, halved
  • 1½ pounds sausages
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • pickled peppers, sliced scallions, and/or sour cream, for garnish (optional)
  1. In the bottom of your slow cooker, whisk together the chicken broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic. Add the beans. Push a clove into the side of each onion half. Tuck the onions into the beans and cook on high until the beans are tender, about 6 hours. Add the sausages when you have 3 hours left.
  2. Discard the onion halves. Slice the sausages into 1-inch pieces and return to the beans. Stir in the vinegar and Worcestershire sauce and let the mixture sit, uncovered, for 15 minutes.
  3. Garnish with the peppers, onions, and/or sour cream, if desired.
  4. ---------------------------------------
  5. Slightly adapted from Food Network Magazine August/September 2009

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8 Responses to Slow Cooker Barbecue Beans and Sausage

  1. Rosa says:

    Comforting and tasty! Perfect when it’s raining outside.



  2. Bev Weidner says:

    That show makes my eyes hurt.

    And then it makes me feel REALLY good about my life.

    And now I need 3 bowls of this to occur in my mouth.

  3. kelley says:

    Hoarders freaks me out too. It’s so bad yet I can’t stop watching it……..

    And I can I tell you how much I love my crockpot? I use it so much this time of year and I’m always looking for new recipes, I make the same things over and over! Thanks for another great, great recipe!!

  4. Looks delicious! I love the photo of the beans!

  5. Stephanie says:

    these pictures are amazing! this looks so good! i am def adding it to my “to cook” list! new follower 🙂


  6. newlywed says:

    I’ve tried this recipe before — it’s also in the Food Network Magazine cookbook. Have you seen it? I found that it come out better when I soak the beans overnight. Did you find that necessary?

    I saw you in my November issue of Everyday with Rachael Ray! Congrats! So exciting!

  7. Joanne says:

    Umm yeah…if you walked into my bedroom right now you would think HOARDER CENTRAL…but it’s only because of my food blogger cookbook obsession. I swear.

    This recipe sounds SO GOOD. If there’s one thing I always have around it’s dried beans…would love to try this!

  8. haha! I feel the same way about hoarders! In fact watching that show is great inspiration to get up and clean if I am having a lazy day!
    Oh and that is my biggest pet peeve when recipes don’t list water in the ingredient lists. I like everything clearly listed out at the beginning so mistakes don’t happen!

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