Slow Cooker Barbecue Beans and Sausage

Slow Cooker Barbecue Beans and Sausage 3 cups chicken broth 3 cups water ⅓ cup tomato paste ½ cup packed light brown sugar 3 tablespoons molasses 3 tablespoons honey mustard 2 tablespoons barbecue seasoning blend 4 cloves garlic, chopped 1 pound dry navy beans, rinsed and picked over 2 cloves 1 small onion, halved 1½ pounds sausages 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce pickled peppers, sliced scallions, and/or sour cream, for garnish (optional) In the bottom of your slow cooker, whisk together the chicken broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic. Add the beans. Push a clove into the side of each onion half. Tuck the onions into the beans and cook on high until the beans are tender, about 6 hours. Add the sausages when you have 3 hours left. Discard the onion halves. Slice the sausages into 1-inch pieces and return to the beans. Stir in the vinegar and Worcestershire sauce and let the mixture sit, uncovered, for 15 minutes. Garnish with the peppers, onions, and/or sour cream, if desired.