Mom's Baked Beans (with some alterations)

Ingredients:

2 28oz cans Bush’s Baked Beans (Brown Sugar Hickory  or Maple & Cured Bacon are my favorites)

1 can light red kidney beans - drained

1 can dark red kidney beans - drained

2 cans great northern beans - drained

1 roll Italian sausage – cooked and drained

(The rest of these ingredients I just wing and do it to taste, but hopefully these amounts will get you in the ballpark)

2 tbsp (heavy) Minced Garlic (you can never have too much Garlic)
1/8 cup Worcestershire Sauce

¼ - ½ cup Brown Sugar

1 tbsp Ground Mustard

1 tsp Onion Powder

1 tbsp Madras Curry (my Curry is from Nashville Spice Company, ingredients: coriander, turmeric, brown mustard, fenugreek seed, cumin, cinnamon, red pepper flakes, ginger, black pepper and cardamom)

Directions:

Combine all beans (do not drain the Bush’s Baked Beans first), sausage, and seasonings into the crock pot and stir well. Cook on low until heated through or until you are ready to eat. The longer it all sits together, the better the taste, so if they are getting too hot, turn your crockpot on warm instead. Once the mixture is warmed through, I always taste the “sauce” to make sure it’s the right sweetness vs spice that I am looking for. If it needs more sweet, add a little more brown sugar, if it needs more spice, add a bit more Worcestershire, ground mustard, and Madras curry. Stir well and retaste after a few minutes.

Disclaimer – I am a spice person, so mine never tastes the same twice. The Garlic, Madras Curry, and the Ground Mustard are always in it, but occasionally I put other seasonings in it as well.