Ingredients

• 1 pound bulk spicy pork sausage
• 1 medium onion, chopped
• 2 15-oz. cans pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (15-1/2 ounces) navy beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chiles, drained
• 1/2 cup hickory smoke-flavored barbecue sauce
• 1/2 cup ketchup
• 1/2 cup packed brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon steak seasoning
• 1 teaspoon liquid smoke, optional

Instructions

1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. 
2. In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and liquid smoke if desired. Stir into bean mixture. 
3. Cover and cook on low for 7-8 hours or until heated through.