Low-Sodium Beanie Bar-B’s

An image depicting the low-sodium bar-b's recipe

To download a Spanish translation of this recipe click here.



  • 1 pound turkey Italian sausage
  • ¼ cup water
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red or white onion
  • 1 teaspoon minced garlic
  • 1-2 tablespoons oil
  • 1 can (15-ounce) light red kidney beans
  • 1 can (15-ounce) Great Northern beans
  • 1 can (14.5-ounce) diced tomatoes with liquid
  • ¼ cup dry red wine
  • 1 teaspoon thyme or sage

Number of Servings : 12

To download a Spanish translation of this recipe click here.


  1. Prepare dry beans using the hot soak method. Do this the evening before you plan to serve
    the beans.
  2. In the morning, cook the soaked beans until tender. Drain.
  3. Start here for canned beans. Mash the beans by hand with a heavy fork or spoon, adding as
    much of 1 cup of water as needed. Chop up any whole skins, leave the mixture lumpy. A
    processor or blender also works well.
  4. Clean green pepper, celery and onion, chop fine. Drain mushrooms, chop fine.
  5. Combine mashed beans with remaining water and ingredients. Cover and cook in a slow
    cooker (crockpot) on high for 4 hours or low or simmer for 8 hours or Dutch oven in a 350º
    oven for 3 hours. If Dutch oven is used, stir occasionally.
  6. Use Beanie Bar-B’s to fill hamburger buns, pita bread,taco shells, tortillas, or spoon over a piece of cornbread. This mixture freezes well.

This recipe uses regular canned vegetables and base; use low or reduced-sodium products to
lower sodium content further.