Ingredients:

  • 1.5 lbs beef or pork kielbasa, sliced into 1/2-inch rounds
  • 6 slices thick-cut bacon, diced
  • 3 cans (15 oz each) pork and beans or navy beans, slightly drained
  • 1 medium sweet onion, finely diced
  • 1 green bell pepper, finely diced
  • 1 cup high-quality hickory or mesquite BBQ sauce
  • 0.5 cup dark brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper

Instructions:

  1. Place the diced bacon in a cold skillet, then turn the heat to medium. Cook 5-7 minutes until the fat is liquid and the bits are crisp. Remove bacon and set aside, leaving a thin layer of fat in the pan.
  2. Sear the kielbasa rounds in the skillet for approximately 2 minutes per side until a dark mahogany crust forms.
  3. Place the finely diced onions and green bell peppers at the bottom of a 6-quart slow cooker to allow them to soften in the juices.
  4. Pour the slightly drained beans over the vegetables, then layer the seared kielbasa and crisp bacon on top.
  5. In a small bowl, whisk together the BBQ sauce, dark brown sugar, apple cider vinegar, yellow mustard, smoked paprika, and black pepper to create the glaze.
  6. Pour the glaze over the ingredients in the slow cooker. Cover and cook on Low for 4 hours until the sauce has reduced into a thick, velvety glaze.