Baked beans are sure to be on the summer menu at my house. Above all, the family gathering wouldn’t be the same without them. Baked Beans With Sausage and Peppers are one of my family’s favorite kinds of beans. I can see the smiles on my son’s faces when I tell them they are on the menu. Besides, can you imagine smiles coming from two guys who don’t like beans? Can you believe it? Clearly, they love beans with meat and sugar!
They are definitely carnivores, those two love the taste of the sausage found in my baked beans. However, those two really can’t get enough of the sweetness even when I make them without the sausage. The two of them can put away some beans. They smile and look at each other as to say “let’s see who can eat the most baked beans”.
These sweet and savory beans are filled with sausage, peppers, onions, and all of the usual that make them so delicious. Take several cans of pork and beans then add molasses, mustard, ketchup, brown sugar and it really brings these Baked Beans With Sausage and Peppers into perspective.
This is such an easy dish to make. First, I start by browning my favorite bulk pork sausage in a skillet. Next, chopped green peppers and onion are added and sautéed with the sausage until softened.
I use my favorite piece of ovenware which is over 30 years old to bake the beans. For the most part, it couldn’t be any simpler. For instance, it’s a matter of combining pork & beans, brown sugar, molasses, ketchup, mustard, sausage, onions, and pepper into the ovenware. Next, give it a little stir, and cook the Baked Beans With Sausage and Peppers for 50 to 55 minutes.
What Can You Expect To Eat With Baked Beans with Sausage and Peppers?
This is definitely the cookout you would want to be invited too. My youngest son is the grill master, so expect to have burgers with or without cheese. There are bratwurst, hot dogs, chicken, and ribs. All pair very well with baked beans. Did I mention grilled corn, mac & cheese, asparagus with feta salad, sautéed kale, and a strawberry toffee brownie trifle dessert to top the meal off? All you need after that is a shady space under a tree as you could certainly find yourself dissolving into a full-fledged food comma!
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- 2-28 ounce cans (large cans) pork and beans
- 16 ounces bulk pork sausage
- 1 large onion, chopped
- 1 medium green pepper, chopped
- ½ cup ketchup
- ⅓ cup molasses
- 3 tbsp. yellow mustard
- ¾ cup brown sugar
- Preheat the oven to 350 degrees. Lightly grease or spray a 2-quart baking dish.
- In a large cast-iron (optional) skillet, crumble the bulk pork sausage into small pieces, and cook just until all the pink is gone. Remove from the skillet and set aside.
- Sauté the chopped peppers and onion until soft. Return the sausage to the skillet with the peppers and onions to finish cooking until the sausage is no longer pink. Drain the grease from the sausage.
- Add the pork and beans to the prepared baking dish along with the sausage, peppers, onions, and remaining ingredients.
- Bake the beans for 50 to 55 minutes until the beans have thickened.
