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Homemade Barbecued Baked Beans With Spicy Sausage


Homemade Barbecued Baked Beans With Spicy Sausage

Homemade Barbecued Baked Beans With Spicy Sausage

Photo of Barbecued Baked Beans With Spicy Sausage © Diana Rattray
I used dried Great Northern beans in this recipe, but yellow eye or navy beans could be used as well. Serve these tasty beans with hot baked cornbread or corn muffins and a tossed green salad.

To save a little time, soak or pre-cook the beans ahead of time. Drain and freeze the beans. Thaw when you're ready to make baked beans, skipping the first soak or pre-cook.

Yield: Serves 6 to 8


  • 1 pound dried Great Northern beans, about 2 1/2 cups
  • 1 large onion, coarsely chopped
  • 8 to 12 ounces andouille sausage or other similar spicy sausage
  • 2 tablespoons molasses
  • 1/4 cup packed brown sugar
  • 2/3 cup barbecue sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


In a deep saucepan, cover the beans with about 8 cups of water. Bring to a boil; reduce heat to medium and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour.

Heat oven to 325°.

Using a colander placed over a bowl, drain the beans. Set the cooking liquid aside.*

In a covered casserole or beanpot, layer about 2 cups of beans with about one-third of the sausage and one-third of the onion. Repeat layers two more times.

In a small bowl, combine 1 cup of the cooking liquid with the molasses, brown sugar, barbecue sauce, garlic, mustard, salt, and pepper. Pour over the beans. Add more of the cooking liquids until almost covers the beans.

Cover and bake for about 4 hours, stirring occasionally and checking for tenderness.

Serves 6 to 8.

*Note: If flatulence is a worry, discard the cooking liquids and use hot water as the liquid in the beanpot mixture.

Convenience tip: Soak or use the above 2-minute cooking method, drain, and freeze the beans. Thaw and continue with a baked bean recipe, skipping the soaking step.

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