Slow Cooker Barbecued Beans and Polish Sausage

Here’s a Betty Crocker recipe (original here) that is perfect for a chilly night, and since it’s a crockpot meal, you can serve it up as soon as you get home.

Ingredients

  • 2 cans (15.5 oz each) Green Giant® great northern beans, drained, rinsed
  • 2 cans (15 oz each) Progresso® black beans, drained, rinsed
  • 1 large onion, chopped (1 cup)
  • 1 cup barbecue sauce
  • ¼ cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 ring (1 to 1¼ lb) fully cooked smoked Polish sausage

Directions

  1. Spray 3- to 4-quart slow cooker with cooking spray.
  2. Mix all ingredients except sausage in cooker.
  3. Place sausage ring on bean mixture.
  4. Cover; cook on Low heat setting 5 to 6 hours.

Variations

  • To simplify serving, remove the sausage ring and slice into chunks then return to the crockpot to keep warm.
  • Substitute your favorite sausage. We like kielbasa.
  • Chunks of bacon would also be a nice addition to the crockpot.

Slow-Cooker Enchilada Casserole

I’m always intrigued by the stacked tortilla recipes that I see, but I often wonder how difficult they are to serve. This recipe from the July 2011 issue of All You (original here) is different from others that I’ve seen because the tortillas are toasted before going in the crockpot. I can’t wait to give it a try.

Ingredients

  • 9 6-inch corn tortillas
  • 1 15-oz. can can or jar enchilada sauce
  • 1 15-oz. can black beans, rinsed and drained
  • 2 cups frozen corn
  • 2 1/2 cups shredded Cheddar

Directions

  1. Place an oven rack about 5 inches from broiler and preheat broiler to high.
  2. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Set aside.
  3. Reserve 2 Tbsp. enchilada sauce.
  4. Combine beans and remaining sauce in a bowl.
  5. Mist slow-cooker insert with cooking spray.
  6. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.
  7. Spread half of bean mixture over tortillas.
  8. Sprinkle with 1 cup corn and 1/2 cup cheese.
  9. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.
  10. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.
  11. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

Variations

  • I’m not sure the vegetarian meal would pass the Board of Inquiry at this house, so I will probably add some canned chicken or browned ground beef with the beans and sauce mixture.
  • I suspect that a Mexican blend of cheese would be a nice substitute for the Cheddar.

Cheesy Chicken Enchilada Soup

This recipe came with a 5-can package of Member’s Mark chicken breast from Sam’s Club. It’s a simple, fast soup that’s perfect for a chilly evening—and it could easily sit in a crockpot on low a few hours if you prefer.

Ingredients

  • 2 cans drained chicken breast, 13 oz.
  • 1 can enchilada sauce, 15 oz.
  • 1 can evaporated milk, 12 oz.
  • 2 cans black beans, drained and rinsed, 15 oz.
  • 1 can cream of chicken soup, 10.5 oz.
  • 1 can cheddar cheese soup, 10.75 oz.
  • ½ cup chopped green pepper
  • ½ cup chopped red pepper

Directions

  1. Combine all ingredients in a large saucepan and heat on medium until the soup is hot, stirring occasionally.
  2. Serve with tortilla chips, shredded cheddar, and sliced black olives, if desired.

Variations

  • The original recipe called for pinto beans. Mom isn’t a fan, so we chose black beans. Any bean would really work—pinto, black, kidney, whatever you prefer.
  • The original recipe also used Nacho Cheese Soup, instead of Cheddar Cheese Soup. Our nearest Kroger doesn’t carry Nacho Cheese anymore, so we substituted Cheddar Cheese Soup. Those who wanted a spicier soup just added a dash of hot sauce.