Ingredients
1 pound bulk spicy pork sausage1 medium onion, chopped2 15-oz. cans pork and beans1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) butter beans, rinsed and drained1 can (15-1/2 ounces) navy beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, drained1/2 cup hickory smoke-flavored barbecue sauce1/2 cup ketchup1/2 cup packed brown sugar1 teaspoon ground mustard1 teaspoon steak seasoning1 teaspoon liquid smoke, optional
Preparation
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain.
In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and liquid smoke if desired. Stir into bean mixture.
Cover and cook on low for 7-8 hours or until heated through.
