Recipe developed by: Renée Kohlman from Sweetsugarbean
This classic combination of baked beans and smokies is simple to throw together and makes a
satisfying weeknight meal. Use your favourite barbeque sauce, or make your own with the following recipe. Serve the smokies and baked beans with plenty of crusty bread and a green salad, or roasted/grilled vegetables.
Place a 12-inch skillet (ideally cast iron) over medium heat. Cook the bacon until it is slightly crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel-lined plate. Leave about 3 Tbsp (45 mL) of bacon fat in the skillet.
Stir the onion and red pepper into the skillet. Cook until the vegetables are softened and have lovely golden bits, about 8-10 minutes. Add the garlic, thyme, salt, and pepper and cook for another minute or two until the garlic is fragrant.
Stir in the bacon, beans, chicken broth, tomato sauce, barbecue sauce, honey, and mustard. Increase the heat to medium-high and bring the beans to a simmer. Turn the heat down to low and gently simmer uncovered for about 25 minutes until the beans have thickened, but are still slightly saucy. Season the beans with salt and pepper, if desired.
While the beans are cooking, prepare the smokies. Cut 2 diagonal slits ¼-inch deep on both sides of the smokies. Preheat the grill or a grill pan to medium heat. Lightly brush the grill with canola oil. Cook the smokies, turning occasionally, for about 8-10 minutes, until they are deeply golden brown and a thermometer reads 165ºF when inserted into the centres.
Remove the smokies from the grill, let them rest for 5 minutes, then cut each in half diagonally. Arrange the smokies over top of the beans in the skillet. Garnish with chopped parsley.
To make barbecue sauce: Stir together the sauce ingredients in a medium saucepan. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Cool, then refrigerate for up to 1 week.
Serving Size 1 1/2 cups
Servings 6
- Amount Per Serving
- Calories 480
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 4.5g23%
- Cholesterol 23mg8%
- Sodium 1090mg46%
- Potassium 1250mg36%
- Total Carbohydrate 61g21%
- Dietary Fiber 12g48%
- Sugars 13g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place a 12-inch skillet (ideally cast iron) over medium heat. Cook the bacon until it is slightly crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel-lined plate. Leave about 3 Tbsp (45 mL) of bacon fat in the skillet.
Stir the onion and red pepper into the skillet. Cook until the vegetables are softened and have lovely golden bits, about 8-10 minutes. Add the garlic, thyme, salt, and pepper and cook for another minute or two until the garlic is fragrant.
Stir in the bacon, beans, chicken broth, tomato sauce, barbecue sauce, honey, and mustard. Increase the heat to medium-high and bring the beans to a simmer. Turn the heat down to low and gently simmer uncovered for about 25 minutes until the beans have thickened, but are still slightly saucy. Season the beans with salt and pepper, if desired.
While the beans are cooking, prepare the smokies. Cut 2 diagonal slits ¼-inch deep on both sides of the smokies. Preheat the grill or a grill pan to medium heat. Lightly brush the grill with canola oil. Cook the smokies, turning occasionally, for about 8-10 minutes, until they are deeply golden brown and a thermometer reads 165ºF when inserted into the centres.
Remove the smokies from the grill, let them rest for 5 minutes, then cut each in half diagonally. Arrange the smokies over top of the beans in the skillet. Garnish with chopped parsley.
To make barbecue sauce: Stir together the sauce ingredients in a medium saucepan. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Cool, then refrigerate for up to 1 week.