Some dishes have unfortunate names. Consider, for example, Frog Eye Salad and Funeral Potatoes. The former isn’t made of eyes, nor is the latter prepared exclusively for funerals. I call this dish “Sweet and Savory Stovetop Beans,” but when I first came across the recipe it was referred to as “Apple Pie Baked Beans.”
I absolutely love apple pie, but I do not want it served with beans. Once I looked beyond the name, I could see that the recipe for the beans made sense. It mixed sweet and savory flavors (with a hint of spice) to create a protein-rich bean dish. Many delicious foods mix sweet and savory or sweet and spicy flavors, so I took a chance and made the beans on New Year’s Eve.
I’m so glad I did! I intended to freeze half of the dish to eat later, but I was unable to because the beans didn’t last. We ate them too quickly! When I made them again a few weeks ago while my parents were in town, the same thing happened. In fact, they mentioned that I really need to post the recipe because it is too good to keep to ourselves.
Ingredients
(Adapted from this recipe.)
- 1 lb. hot breakfast sausage
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- ½ teaspoon salt
- 1 or 2 cans (21 oz. each) apple pie filling (see note below)
- 2 cans (28 oz. each) baked beans
- 1 cup barbecue sauce
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons barbecue rub seasoning
Useful tools for this recipe
- Dutch oven – A good Dutch oven is high on my list of kitchen must-haves. Cast iron Dutch ovens have their place, but for everyday cooking I prefer my stainless steel one. It is lightweight but durable, and it is easy to clean (because it is dishwasher safe).
- Apple pie filling – When I make pies and cobblers, I always peel and season my own apples. However, this pie filling that contains only basic ingredients (like apples, sugar, and cinnamon) makes preparing this recipe a breeze.
- Classic Food Processor – While you can cut or mash the apple pie filling by hand, it is much easier to do using a food processor. This one is easy to use and performs consistently.
Instructions
Heat a Dutch oven over medium-high heat, then add the sausage. Cook, crumbling with a spoon until browned. Drain any excess fat.
Add the onion, bell pepper, and salt. Cook, stirring frequently, until the vegetables have softened.
Place the apple pie filling in a food processor and pulse a few times to chop the apples into small chunks (don’t puree them). If you don’t have a food processor, you can place the apples in a bowl and use a knife to cut into smaller pieces or mash them a little with a potato masher.
Add the apples, beans, barbecue sauce, yellow mustard, Worcestershire sauce, and barbecue rub to the sausage. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook for 30-60 minutes, stirring occasionally. Yield: 12 servings.
Notes
I wish I could aptly describe the flavor of this dish. It doesn’t really taste like beans, nor does it taste like sausage, apples, or BBQ sauce. The flavors meld together to create a flavor I’d never had before—a fantastic, sweet-savory treat. Beans are often considered to be a bland food; however, these are anything but bland.
The first time I made these, I used one can (21 oz.) of apple pie filling. The beans tasted great. As a huge fan of apple pie, apple cobbler, and apple cider, I wondered if they would be even better with more apples. Thus, the second time I made them, I used two cans (21 oz. each) of the pie filling. This took the flavor to new heights! If you want your beans to be more savory than sweet, then I suggest using one can of pie filling. If you want your beans to be a little sweeter, then I suggest using two cans of pie filling.
These are a cinch to prepare, have such a delicious flavor, and make great leftovers, so I hope you get a chance to try them!
