This is what Vrghr refers to as a "Bachelor Dish"; a quick and easy, mostly "dump" recipe with canned ingredients. Didn't stop the result from tasting wonderful! But definitely made the creation very simple and easy, and the cook′s time minimal.

Wuff cooked this in his instant pot, using the "Slow Cooker" feature. But it can be made in any normal crock pot, or even on the stove top or a ″slow″ oven in a heavy pot.

Please note that the flavor is going to be very dependent on the brand and types of canned beans you use in this. Vrghr added some of his own spices, but those canned beans were the foundation. Luckily, using different versions is very likely to still end up with quite a tasty dish. But it won′t be quite the same as what wuffy prepared.

Because the type of canned beans contributed so much to the end result, Vrghr will be sure to put the brand and variety in the ingredients list.

As with most beans, the flavors will change if kept overnight. In this case, they became just a bit "sassier" and more savory from the peppery spices used. You can counter this with a bit of sweetener, such a maple syrup (which Vrghr used) or brown sugar, or just enjoy the more "ranch beans" flavors.

These beans have a mildly sweet flavor with a savory, tomato-y component from the garlic, onions, tomato paste and the ranch beans, and a nice touch of heat. And there′s a solid bacon and sausage foundation to it all. Wuff really liked that these weren't overly sweet, not in the same vein as "Boston" or "Bushes" baked beans. They make a wonderful side dish for any BBQ′d or grilled meal. And with the amount of meat wuffy added, they are a great meal in themselves.

Using the Instant Pot makes this a "1-pot" cook-&-serve dish, since it can saute and slow cook in the same appliance.

If you need a quick and tasty side for a cookout or pot luck, give these a try! They′re definitely not your standard "BBQ Beans", and wuff's sure you′ll enjoy the variation.

Note: The Maple syrup was added in two increments; one during cooking and one after refrigerating and re-warming. This is because half of the syrup was enough to reach Vrghr's desired level of sweetness right after the initial cook. But after resting overnight in the fridge, the savory, spicy flavors grew stronger and wuffy wanted a wee bit more sweet to balance those. So Vrghr added another dose of Maple when re-warming the beans.

Of course, you can add more or leave this out to suit your own tastes! You do you!

Makes 6 quarts
INGREDIENTS:
2 Lg cans (28 Oz) Great Value (Walmart) Maple Cured Bacon Baked Beans
2 cans (15 Oz) Great Value (Walmart) Mixed Chili Beans
1 can (15 Oz) Great Value (Walmart) Black Beans
1 can (15 Oz) Great Value (Walmart) Navy Beans
1 lb :Thick Cut Bacon, chopped
1 lb Jimmy Dean Pork Regular Sausage Roll
1 bag (10 Oz) Great Value (Walmart) Chopped Onions, Frozen (or sub 1 Lg yellow/white onion, diced)
1/3 Maple Syrup, divided
2 TBS Garlic Paste
2 TBS Tomato Paste
2 TBS Gochujang Sauce (or sub your favorite sweet & spicy hot sauce)
1/2 tsp Emeril's Original Essence Seasoning
1 tsp ground Smoked Black Pepper (or sub regular ground black pepper + ¼ tsp Liquid Smoke)
1/2 tsp Lawry′s Seasoned Salt
1/2 tsp Penzey's BBQ 3000 Seasoning (or sub your favorite BBQ seasoning)
~1/3 C Water
(Note: You can sub your own favorite BBQ seasoning, seasoned salt, etc., to season these)

[d]DIRECTIONS:[/b]
Cut the bacon into 3/4 – 1" pieces
If using fresh onion, cut the onion into diced pieces

Set the instant pot to Saute, Normal (or high). Add the bacon and saute until it barely starts to crisp on the edges. Add the ground pork sausage and continue to saute until all traces of pink are gone while stirring and mashing to break up the pork into small pieces. Add the onions and stir and saute until the start to turn translucent. Now add in the garlic and tomato paste and keep cooking until the tomato caramelizes slightly and the garlic becomes fragrant.

Add the Gochujang, Emeril's and BBQ seasoning, smoked pepper, and Seasoned Salt. Stir in and let the fats "bloom" the flavors of the spices for about a minute. Keep stirring to scrape up any fond/browned bits from bottom of pot

Turn off the pot and set the mode to "Slow Cook, Normal (or high)". Add all the canned beans with all their juices. Rinse out the bean cans with the water, pouring from can to can, and pour that in too to get all those thick bean juices. Add 1/2 of the maple syrup. Stir everything until thoroughly combined.

Cover with lid and cook in slow cooker mode for 2-4 hours until well warmed throughout and the flavors have melded. Stir things up about once each hour.

Dish into bowls (or refrigerate over night and re-warm on serving day)

!DEVOUR!

Note: If refrigerated over night be sure to warm before eating the next day. These taste better warm than as a cold bean salad.