Slow Cooker Pineapple Beans With Sausage
These doctored baked beans are easy to make with canned baked beans, sausage meat, and pineapple. Bell pepper and a bit of vinegar balances the flavors nicely.
Ingredients
- 2 teaspoons vegetable oil
- 1 pound sausage, bulk or links, spicy or mild
- 2 teaspoons cider vinegar
- 2 16-ounce cans baked beans
- 1 small bell pepper, cut into 1/2-inch pieces
- 1 8-ounce can pineapple chunks, (undrained)
- 1 tablespoon brown sugar
- 3 tablespoons flour
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the ground sausage or links and cook until browned and no longer pink. Remove the sausage to paper towels to drain. If link sausages were used, slice them into 1-inch pieces.
- Combine the drained cooked sausage, vinegar, beans, pineapple, and bell pepper in slow cooker.
- Combine the brown sugar with flour; blend well. Add the sugar and flour mixture to the beans and stir to blend.
- Cover and cook on low for 4 to 6 hours, or until hot and bubbly.
Nutrition
Calories: 502kcalCarbohydrates: 30gProtein: 21gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 82mgSodium: 999mgPotassium: 332mgFiber: 4gSugar: 9gVitamin A: 664IUVitamin C: 24mgCalcium: 15mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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