Three Beanie Weenie

As the air cools, and our thoughts turn to fall, my crock pot turns toward comfort foods. This is a slightly more sophisticated version of a childhood favorite. If you want to soak dry beans and cook them, go right ahead. If you want to make your own barbecue sauce, be my guest. I used canned beans and pre-fab sauce because that’s what I had on hand. And because I have conceded utter defeat when it comes to home made BBQ sauce. Especially when there is a name brand brown sugar bourbon flavor on sale.

 

1 large can “pork and beans” or baked beans*

1 can chick peas

1 can black beans

1 lb bratwurst, or sausage, or kielbasa – diced

1/2 Cup BBQ sauce

2 cups water

1 cup brown rice or wild rice

Croutons (I like garlic flavored ones) for garnish at end.

Don’t drain beans, use the liquid from the can adds flavor and texture. Put it all in a crock pot, stir, simmer on low for 4-6 hours our until rice is cooked. Add salt to taste if needed at the end.

Garnish with garlic croutons just prior to serving for crunch.

* may substitute 2 cans of navy beans plus 1/2 cup katchup, and increase BBQ sauce to 1 cup

 

 

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2 thoughts on “Three Beanie Weenie

  1. This actually sounds pretty delicious!! I’d have to omit the chick peas because the hubs haaaaates them, haha. I could replace them with another white bean variety… maybe cannellini. Yum!

    • Totally. I picked the chick peas because this hubster luuuuuvs them! It’s one of those whatever-is-in-the-pantry (or leftover) kind of recipes. Cool thing is that the chick peas really do get a different creamy texture after a few hours in the slow cooker. It’s an extra step, but may have to start giving them a simmer before making hummis. (I think alton brown said something about it in his chick pea episode of “Good Eats”. Should have paid better attention.

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