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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BROWN'S "BOY SCOUT" BEANS

From: Daniel T. Brown, Fombell
Primary category: Entrees

Ingredients

2 pounds ground Italian sausage (hot or mild)
1 large onion, diced
garlic
1 cup barbecue sauce
1/2 cup brown sugar
1 (15-ounce) can chili beans (spicy or mild)
1 (15-ounce) can yellow wax beans
1 (15.5-ounce) can dark red chili beans
1 (15.5-ounce) can red kidney beans
1 (15-ounce) can green lima beans
1 (15-ounce) can black-eyed peas
1 (15-ounce) can pinto beans
1 (16-ounce) can Northern beans
1 (14.5-ounce) can green beans

Procedure

I usually prepare this recipe for my Boy Scouts at camp in a Dutch oven, but I found the Crock-Pot works just as well at home. Even though this dish is all beans, the boys love them and always eat as much as I make. This is a true Boy Scout classic-easy and delicious.

Brown the sausage and onion with an amount of garlic to your liking. Add the barbecue sauce and sugar. Place this mixture in the Crock-Pot and add all the beans. Do not drain the liquid from the beans. Season to taste. Simmer for at least one hour.

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Brown's "Boy Scout" Beans - NOTES

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Brown's "Boy Scout" Beans - REVIEWS

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