Smoky Baked Beans

• 1 pound bulk spicy pork sausage
• 1 medium onion, chopped
• 2 15-oz. cans pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (15-1/2 ounces) navy beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, drained
• 1/2 cup hickory smoke-flavored barbecue sauce
• 1/2 cup ketchup
• 1/2 cup packed brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon steak seasoning
• 1 teaspoon liquid smoke, optional

1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
2. In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and Liquid Smoke if desired. Stir into bean mixture.
3. Cover and cook on low for 7-8 hours or until heated through.

pork sausage, onion, pork, kidney beans, butter beans, navy beans, black beans, tomatoes, hickory smokeflavored, ketchup, brown sugar, ground mustard, steak seasoning, liquid smoke

Taken from www.tasteofhome.com/recipes/smoky-baked-beans/ (may not work)