Claypot Meaty Baked Beans

  • 1 lb. smoked sausage, halved lengthwise and sliced into half-coins
  • ½ - 1 lb. cooked pork roast, cubed (can substitute same amount of thick cut bacon)
  • 1 T. cooking fat - I used bacon fat
  • 1 small sweet onion, diced
  • ¼ c. chopped sun dried tomatoes
  • 2 garlic cloves, minced
  • 1 T. smoked paprika
  • ½ tsp. chipotle chili powder
  • 2 tsp. Penzeys BBQ 3000 or similar seasoning
  • ¼ tsp. salt
  • ¼ tsp. freshly cracked black pepper
  • 1 c. chicken or beef broth
  • ¼ c. BBQ sauce
  • ¼ c. grainy mustard
  • 1 tsp. liquid smoke
  • 1 (28 oz.) can baked beans
  • 1 (15 oz.) can black beans
  • Sliced green onions, for garnish

Heat a large skillet over medium-low heat and brown the sausage and pork roast (or bacon) until both are a little crisp and browned at the edges; remove to an oven proof clay pot and set aside.

Add the onion, sun dried tomatoes, and garlic to the hot skillet. Cook, stirring often, until everything softens, about 5 minutes. Stir in the paprika, chili powder, BBQ 3000, salt, and pepper. Cook for 1 to 2 minutes. Stir in the broth, BBQ sauce, grainy mustard, and liquid smoke until combined.

Stir in the baked and black beans directly from the cans. Bring the mixture to a boil, then turn off the heat. Transfer the contents of the skillet into the clay pot and mix everything together.

Place the clay pot in a cold oven, set the temperature to 350° F, and bake for 35 to 40 minutes, or until bubbly. Remove and let cool slightly before serving. Garnish the beans with sliced green onions with more at the table for anyone wanting more.

  • Yields: 6-8 servings
  • Preparation Time: 50 minutes
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