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Farmhouse Beans and Sausage Recipe
Ash Tyrrell

Farmhouse Beans and Sausage Recipe

I still remember the first time I made this farmhouse beans and sausage recipe—it filled my kitchen with the most comforting, smoky aroma. I wanted something hearty, rustic, and satisfying, and this dish delivered more than I expected.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Dried navy beans – 1 pound – These beans hold their shape well and soak up flavors beautifully which is why I prefer them over canned beans.
  • Smoked sausage – 1 pound sliced – Go for a good-quality smoked sausage; it adds deep, savory flavor and richness to the dish.
  • Thick-cut bacon – 6 slices chopped – Bacon adds smokiness and a subtle saltiness that balances the sweetness in the sauce.
  • Yellow onion – 1 large diced – Onion builds the flavor base and adds natural sweetness as it cooks down.
  • Garlic cloves – 3 minced – Fresh garlic works best here; it gives a warm, aromatic depth that powdered garlic can’t match.
  • Ketchup – ¾ cup – This provides a tangy tomato-rich base that ties all the flavors together.
  • Brown sugar – ½ cup – Brown sugar adds a deep molasses-like sweetness that’s essential for farmhouse-style beans.
  • Molasses – 2 tablespoons – A small amount goes a long way giving the beans their signature dark color and rich flavor.
  • Yellow mustard – 1 tablespoon – Mustard adds a subtle tang that keeps the dish from tasting overly sweet.
  • Worcestershire sauce – 1 tablespoon – This boosts umami and enhances the savory notes from the sausage and bacon.
  • Salt – 1 teaspoon – Adjust to taste especially depending on how salty your sausage and bacon are.
  • Black pepper – ½ teaspoon – Freshly ground pepper adds gentle heat and balance.
  • Water or broth – enough to cover beans – Using broth adds extra flavor but water works just fine if you prefer simplicity.

Method
 

  1. Start by rinsing the dried beans under cold water to remove any debris. Soak them overnight in a large bowl with plenty of water. This softens the beans and helps them cook evenly the next day.
  2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, then brown the sliced sausage in the same skillet. Using the bacon fat adds incredible flavor.
  3. In the same skillet, sauté the diced onion until soft and golden. Add minced garlic and cook briefly until fragrant. This step creates a savory foundation for the beans.
  4. Drain the soaked beans and place them in a Dutch oven or heavy pot. Add cooked bacon, sausage, onions, and garlic. Stir gently to distribute everything evenly.
  5. In a bowl, mix ketchup, brown sugar, molasses, mustard, Worcestershire sauce, salt, and pepper. Pour this sauce over the bean mixture, making sure everything is coated well.
  6. Add enough water or broth to just cover the beans. Bring to a gentle boil, then reduce heat, cover, and let simmer. Stir occasionally and cook until beans are tender and the sauce thickens.
  7. Once the beans are soft, taste and adjust seasoning if needed. Let the dish rest for a few minutes before serving so flavors can settle and deepen.

Notes

  • I always soak the beans overnight; it improves texture and shortens cooking time.
  • I let the beans simmer slowly rather than boiling hard to avoid splitting them.
  • I taste near the end because the sauce thickens and flavors intensify.
  • I sometimes add a splash of broth during cooking if it gets too thick.
  • I prefer smoked sausage with natural casing for better texture and bite.