Boomer Sooner Sassy Baked Beans: A Crimson & Cream Delight

The aroma of sweet and savory baked beans has always transported me back to childhood Saturdays spent cheering on my Sooners. My grandfather, a die-hard fan, would always have a pot of bubbling beans ready by kickoff. While his recipe remained a closely guarded secret, this version captures the essence of those game-day memories – the hearty flavors, the crimson hue reminiscent of the team colors, and the feeling of togetherness that only good food and football can create. This dish isn’t just baked beans; it’s a taste of Oklahoma pride, perfect for sharing with friends and family while chanting “Boomer Sooner!”

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 10-12
• Yield: One 2.5-quart bean pot
• Dietary Type: Not Vegetarian

Ingredients

• 1 lb pork sausage (sage sausage recommended)
• 1 yellow onion, roughly chopped
• 1 cup brown sugar
• 1/3 cup red wine vinegar
• 1 teaspoon garlic salt (California Style Garlic Salt with parsley recommended)
• 2 (15 ounce) cans butter beans, drained
• 1 (15 ounce) can lima beans, drained
• 1 (15 ounce) can red kidney beans, drained
• 2 (15 ounce) cans pork and beans, undrained
• 1/2 cup barbecue sauce (Head Country Barbeque Sauce recommended)

Equipment Needed

• Large skillet or Dutch oven
• Paper towel-lined plate
• 2.5 quart bean pot or Dutch oven
• Oven

Instructions

1. In a large skillet or Dutch oven over medium-high heat, brown the pork sausage until well done. A little bit of crispy browning enhances the flavor, so don’t be afraid to let it get a good sear.
2. Remove the sausage from the skillet using a slotted spoon and drain it on a paper towel-lined plate to remove excess grease. Reserve some of the sausage drippings in the skillet; this will add richness to the onions.
3. Add the roughly chopped yellow onion to the skillet with the reserved drippings. Sauté the onions over medium heat until they become translucent and softened. This usually takes about 5-7 minutes.
4. Stir in the brown sugar, garlic salt, and red wine vinegar into the sautéed onions. This creates a sweet and tangy base for the beans.
5. Return the browned sausage to the skillet with the onion mixture. Bring the mixture to a simmer.
6. Cover the skillet or Dutch oven and simmer gently for about 15 minutes, allowing the flavors to meld together.
7. While the sausage and onion mixture is simmering, prepare the bean mixture. In a 2.5 quart bean pot (or in the same Dutch oven if you prefer), combine the drained butter beans, lima beans, and red kidney beans.
8. Add the undrained pork and beans to the bean pot. These provide a saucy base and add to the overall depth of flavor.
9. Pour in the barbecue sauce and gently stir to combine all the beans.
10. Add the sausage and onion mixture to the bean pot with the bean mixture. Stir gently to combine everything thoroughly, ensuring the sausage and onions are evenly distributed.
11. Bake in a preheated 350°F (175°C) oven for about 30 minutes, or until the beans are bubbly and heated through. The baking time can be adjusted depending on your desired consistency – for drier beans, bake for a bit longer.
12. Remove the bean pot from the oven. Stir the beans well before serving to distribute the sauce and ensure even heating.
13. Serve hot and enjoy!

Expert Tips & Tricks

• For an extra layer of flavor, consider using smoked sausage instead of regular pork sausage.
• Adjust the amount of barbecue sauce to your liking, depending on how sweet or tangy you prefer your baked beans.
• If you don’t have red wine vinegar, apple cider vinegar can be used as a substitute.
• To prevent the beans from drying out during baking, add a splash of water or chicken broth if needed.
• Make ahead tip: The bean mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together even more.
• If you want a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the bean mixture.
• For a thicker consistency, you can mash a small portion of the beans with a fork before baking.
• If you find your beans are browning too quickly on top, cover the bean pot loosely with foil during the last 15 minutes of baking.

Serving & Storage Suggestions

These Boomer Sooner Sassy Baked Beans are a fantastic side dish for barbecues, potlucks, or game day gatherings. Serve them hot alongside grilled meats, burgers, hot dogs, or cornbread. They also make a delicious addition to a buffet table.

Leftover baked beans should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days. To reheat, simply microwave the beans until heated through, or warm them in a saucepan over low heat. You may need to add a splash of water or broth if they have thickened too much during storage. Freezing is not recommended as it can affect the texture of the beans.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	492.5 kcal	N/A
Calories from Fat	127 g	26%
Total Fat	14.2 g	21%
Saturated Fat	4.7 g	23%
Cholesterol	39.3 mg	13%
Sodium	1117.4 mg	46%
Total Carbohydrate	73.1 g	24%
Dietary Fiber	13.2 g	53%
Sugars	25.2 g	N/A
Protein	20.9 g	41%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the pork sausage with a plant-based sausage alternative or omit it altogether. You may want to add a drizzle of olive oil to the onions for richness.
• Spicier Beans: Add a chopped jalapeño pepper or a dash of cayenne pepper to the bean mixture for a spicier kick.
• Sweetener Variation: Instead of brown sugar, try using maple syrup or honey for a slightly different flavor profile.
• Smoked Flavor: Add a teaspoon of smoked paprika to enhance the smoky flavor of the beans.
• Different Beans: Feel free to experiment with different types of beans, such as great northern beans, navy beans, or pinto beans.

FAQs (Frequently Asked Questions)

Q: Can I use different types of sausage in this recipe?
A: Absolutely! While sage sausage is recommended, any type of pork sausage will work. Italian sausage, chorizo, or even turkey sausage are all delicious options.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can. After browning the sausage and sautéing the onions, combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I use canned barbecue sauce or do I need to make my own?
A: Canned barbecue sauce is perfectly fine for this recipe. Choose your favorite brand and flavor. However, if you prefer to make your own, that will certainly add a personal touch!

Q: How can I prevent the beans from drying out during baking?
A: If you find the beans are drying out, add a splash of water or chicken broth to the bean pot during baking. You can also cover the pot loosely with foil to help retain moisture.

Q: Can I add other vegetables to this recipe?
A: Yes, you can! Diced bell peppers, celery, or carrots can be added to the onions while sautéing for extra flavor and nutrition.

Final Thoughts

So, whether you’re gearing up for a Boomer Sooner game day, hosting a summer barbecue, or simply craving a comforting and flavorful side dish, these Sassy Baked Beans are sure to be a crowd-pleaser. Don’t be afraid to experiment with different ingredients and variations to make them your own. I hope you enjoy this taste of Oklahoma tradition as much as my family and I do. Boomer Sooner! Please share your creations and let me know how this recipe turned out for you.