Boy Scout Beans

By Bettybug

Ingredients

• 2 lbs Italian sausage or 2 lbs tofu
• 2 cups sweet onions, diced
• 3 -6 garlic cloves, minced
• 1 cup barbecue sauce
• 1/2 cup brown sugar or 1/2 cup brown sugar substitute, packed
• 1 (15 ounce) can chili beans, do not drain
• 1 (15 ounce) can yellow wax beans, do not drain
• 1 (15 1/2 ounce) can dark red chili beans, do not drain
• 15 1/2 ounces dark red kidney beans, do not drain
• 1 (15 ounce) can lima beans, do not drain (your choice)
• 1 (15 ounce) can black-eyed peas, do not drain
• 1 (15 ounce) can pinto beans, do not drain
• 1 (16 ounce) can great northern beans, do not drain
• 1 (14 ounce) can green beans, do not drain
• to taste salt
• to taste pepper
• 1 -2 pod jalapeno pepper, seeded, minced (optional)
• to taste sweet pepper, chopped green chilies (optional)

Preparation

Step 1

In a large skillet, brown the sausage/tofu/or meat of your choice, onion and garlic. Place this mixture, the barbecue sauce, sugar and all the beans WITHOUT draining their liquid into the slow cooker/dutch oven. Season with salt and pepper and optional ingredients of your choice . Cover and simmer for 1 hour on high or 3 hours on low.
2
Note: Low is best! You can scorch the beans on the bottom when cooked on high.
3
This is always better the next day when the flavors have had a chance to blend. This can be canned, frozen or refrigerated for days.