Description
A hearty meaty baked bean recipe that will feed a crowd!
Ingredients
Scale
- 1 pound sweet (mild) Italian sausage
- 1 pound hot Italian sausage
- 1 pound Polish sausage
- 1 pound pepperoni
- 1 can green beans, drained
- 1 can yellow wax beans, drained
- 1 can Lima beans, drained
- 1 can baked beans
- 1 can kidney beans
- 1 can chili beans
- 1 can tomato soup
- 1 can tomato paste
- 3/4 cup brown sugar
- 1 bottle of barbecue sauce
- 1 pound of bacon, precook end and cut up
Instructions
- Preheat the oven to 325
- Brown the Italian sausages. Mine were links and I squirted them out of the casings to brown them as if they were bulk sausage
- Slice and half or quarter the Polish sausage and pepperoni add to the Italian sausage for the last few minutes of cooking. Just enough to cook out some of the fat
- Drain the meats on paper towels
- In a very large mixing bowl or a Dutch oven combine all of the beans, soup, tomato paste, and brown sugar until well combined
- Add the cooked sausages
- If mixing in a bowl, transfer to a large baking dish
- Spread the barbecue sauce over the top as if you were frosting a cake
- Top with the bacon pieces
- Bake for 1 1/2 hours
Notes
If you’re not in the US, here are some substitutions you can make. The tomato soup should be condensed. If you’re using ready to serve, simmer to reduce the volume by half. If your butcher doesn’t carry Italian sausage or American Polish sausage, substitute your personal favorites, a little spicy is fine. The pepperoni is a sausage, not a pepper. Cooked lardons will substitute nicely for the bacon. Exact proportions and measurements aren’t necessary. It’s very flexible!