Beans with Sausage

Use jalapeno peppers in these hearty beans if you like them hot and spicy. These are great for a party or gathering, served hot from the slow cooker.

2 cans (28 ounces each) pork and beans
2 cans pinto beans or red beans, drained and rinsed
1 pound lean ground beef, sirloin or round
1 pound bulk pork sausage
1 medium sweet onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 can (4 ounces) chopped mild green chile
2 to 4 tablespoons drained jalapeno rings, chopped, or to taste, optional
Salt to taste
1/2 teaspoon spicy seasoning, such as Cajun or Creole seasoning
1 cup barbecue sauce, your favorite

Pour beans into a 5 to 6-quart slow cooker. In a large skillet, saut?the beef and pork sausage, breaking up with a spatula, until no longer pink. Drain well and stir into beans. In the same skillet in a small amount of oil as needed, saut?the onion over medium heat until lightly browned. Add red bell pepper and garlic; saut? stirring for 1 minute longer. Stir the vegetables into the beans. Add chile, jalapenos, salt, seasoning, and barbecue sauce. Stir to blend. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours.
Serves 6 to 8.
Robbie In

http://www.nancyskitchen.com