Ingredients

The following ingredients have 6 Servings
  • 1 lb dry navy beans, rinsed and picked over
  • 3 cups chicken broth
  • 1/3 cup tomato paste
  • 1/2 cup packed light brown sugar
  • 3 tablespoons molasses
  • 3 tablespoon honey mustard
  • 2 tablespoons barbecue seasoning blend
  • 4 cloves garlic, minced
  • 1 small onion, halved
  • 4 whole cloves
  • 1 lb chicken sausages
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • Pickled peppers, sliced green onions, and/or sour cream, for serving

Instruction

  • Place the beans in a large bowl and cover with water. Let the beans soak overnight.
  • In the bottom of your slow cooker, whisk together the chicken broth, tomato paste, brown sugar, molasses, mustard, barbecue seasoning, and garlic.
  • Drain the beans, then add them to the slow cooker.
  • Push 2 cloves into each of the onion halves and tuck the onions into the beans.
  • Set the slow cooker to high and cook until the beans are tender, about 6 hours.
  • When there are about 2 hours left, add the sausages to the slow cooker.
  • When the beans are soft, remove the sausages and cut them into 1-inch pieces and return them to the slow cooker.
  • Remove the onion halves and discard.
  • Add the vinegar and Worcestershire sauce and stir to combine. Let the mixture sit in the slow cooker, uncovered, for 15 minutes.
  • To serve, garnish with pickled peppers, sliced green onions and sour cream.