Slow Cooked Bourbon Bean And Smoked Sausage Casserole

Slow Cooked  Bourbon Bean And Smoked Sausage Casserole – This slow cooker bourbon bean casserole is so flavorful and a nice change from typical baked beans.  I like to make these when we’re having a barbecue, and I need extra cooking space in my kitchen.  They can be carted outdoors to cook and they’re warm and ready to be served when the dinner bell rings.

The smokey sausage is so delicious in these beans, and adding the crispy onions at the end adds a nice crunch that you’d expect from an oven baked casserole. Serve over buttered cornbread as a main dish or as a hearty and filling side dish.

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Ingredients you’ll need:
6 slices bacon, cooked & crumbled
1 medium sweet onion, diced
1 medium red pepper, diced
salt & black pepper
4 cloves garlic, minced
1 [14 oz] smoked turkey sausage, cut into 1/2 inch thick slices
2 [22 oz] cans bourbon & brown sugar baked beans [i.e. Bush’s]
1 [10 oz] can diced chili style tomatoes [i.e. Rotel Chili Fixin’s]
1 cup frozen corn
2/3 cup barbecue sauce
1/4 cup bourbon
1 cup french fried onions, crushed
1/4 cup chopped cilantro
2 Tbsp Fiesta or Taco seasoning

Directions:
Spray a 6 quart slow cooker with cooking spray and set it on low.  In a stove top pan, cook the bacon until crisp, then crumble and set aside.  Cook the onions and peppers  in 2 tablespoons of the bacon drippings until they begin to soften and turn translucent.  Season with salt and black pepper to taste.  Add the minced garlic and sauté for 1 minute.  Remove from the heat.

Pour the peppers and onions into a  large mixing bowl and mix together with the remaining ingredients.    Pour carefully into the slow cooker.  Cook on low for 6 hours or on high for 3-4 hours.  Stir thoroughly at the end of cooking, then sprinkle crushed fried onions on top just before serving.  Yield: approximately 3 quarts

Cook’s note:
As the bean casserole sits, the sauce will thicken and intensify in flavor.  After I remove the lid to stir, and top with onions, I recommend that you leave the lid off the slow cooker for about 10-15 minutes before serving.

Slow Cooked Bourbon Bean & Smoked Sausage Casserole

 

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Author: Melissa Sperka

Serves: 3 quarts

Ingredients

• 6 slices bacon, cooked & crumbled
• 1 medium sweet onion, diced
• 1 medium red pepper, diced
• salt & black pepper
• 4 cloves garlic, minced
• 1 [14 oz] smoked turkey sausage, cut into ½ inch thick slices
• 2 [22 oz] cans bourbon & brown sugar baked beans [i.e. Bush's]
• 1 [10 oz] can diced chili style tomatoes [i.e. Rotel Chili Fixin's]
• 1 cup frozen corn
• ⅔ cup barbecue sauce
• ¼ cup bourbon
• 1 cup french fried onions, crushed
• ¼ cup chopped cilantro
• 2 Tbsp Fiesta or Taco seasoning

Instructions

1. Spray a 6 quart slow cooker with cooking spray and set it on low.
2. In a stove top pan, cook the bacon until crisp, then crumble and set aside.
3. Cook the onions and peppers in 2 tablespoons of the bacon drippings until they begin to soften and turn translucent. Season with salt and black pepper to taste. Add the minced garlic and sauté for 1 minute. Remove from the heat.
4. Pour the peppers and onions into a large mixing bowl and mix together with the remaining ingredients.
5. Pour carefully into the slow cooker.
6. Cook on low for 6 hours or on high for 3-4 hours. Stir thoroughly at the end of cooking, then sprinkle crushed fried onions on top just before serving.

Notes

As the bean casserole sits, the sauce will thicken and intensify in flavor. After I remove the lid to stir, and top with onions, I recommend that you leave the lid off the slow cooker for about 10-15 minutes before serving.

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