American
Baked Bean and Sausage Pot
Canned baked beans, smoked sausage, onion, and mustard simmer into a salty-sweet pot you can eat with bread. It is a shortcut dinner that still gets a real simmer so the sausage tastes cooked, not just warmed.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The simmer thickens the sauce.
- Mustard cuts the sweetness of canned beans.
- One pot.
- Smoked sausage is already cooked, so you are browning it for flavor.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $8–12 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Brown the sausage in the oil over medium-high, about 4 minutes.
- 2
Add the onion and cook 3 minutes.
- 3
Stir in the beans, mustard, brown sugar, and pepper.
- 4
Simmer 12 minutes, stirring once or twice, until the sauce looks thick and glossy.
- 5
If it spatters, lower the heat. The sugar can scorch on high.
- 6
Serve in bowls.
Pro tips
- Slice the sausage into coins so it browns on two sides.
- Taste before adding more sugar. Some canned beans are already very sweet.
- A splash of water loosens it if your brand is thick.
Easy substitutions
- Smoked sausage
- Ham steak, diced.
- Yellow mustard
- Dijon, 2 tsp.
- Brown sugar
- Skip it if the beans are sweet enough.
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Warm in a pot over medium until hot. Add a spoon of water if it is tight.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 20 g
- Carbs
- 48 g
- Fat
- 22 g
- Fiber
- 8 g
Budget friendly · Stovetop, One Pan · Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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