Italian-Style Baked Beans

  • Yield 12 to 14 servings

Sausage, tomato paste, and brown sugar flavor a mixture of garbanzo, baked, kidney, and great Northern beans

"This recipe has been in our family for many years. It is a dish that can be served with almost any meat. We like it as a side dish when grilling outside."


1 1/2 pounds Italian sausage
6 (16-ounce) cans beans (mixture of garbanzo,
baked, kidney and great Northern)
2 large onions, minced
2 large green peppers, diced
2 (6-ounce) cans tomato paste
2 bay leaves
2 tablespoons dry mustard
2 tablespoons brown sugar
2 teaspoons dried oregano
1 teaspoon garlic salt


  1. Cut sausage into bite-size pieces; fry, drain off fat. Scrape sausage into a slow cooker.
  2. Drain beans and add to slow cooker. Add onion, green pepper and tomato paste; stir. Add bay leaves, mustard, brown sugar, oregano and garlic salt; stir. Cook on high until mixture bubbles, then set slow cooker on low heat and cook 6 to 8 hours. If there is too much liquid, spoon it off before serving.

Gail Van Osdell, St. Charles, Ill.



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