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The variety of beans used in this recipe provides a more complex dish than typical baked beans. For a bolder flavor, substitute Corky’s Smokin’ Hot Bar-B-Q Sauce.
12 servings
  • 1 pound mild sausage or ground beef
  • 1 small onion, chopped (about 1 cup)
  • 1 small bell pepper, seeded and chopped
  • 2 (28-ounce) cans seasoned pinto beans (Ranch Style beans preferred)
  • 3 cups Corky’s Original Recipe Bar-B-Q Sauce (from two 18-ounce bottles)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes and green chilies (mild Ro*Tel preferred)
  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup yellow mustard
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon red pepper
Cooking Instructions
Preheat the oven to 350°F. In a medium sauté pan, brown the sausage or ground beef over mediumhigh heat; using a slotted spoon, transfer meat to large bowl. Pour off all but 1 tablespoon drippings from the sauté pan. Return the sauté pan to medium heat and add the onion and bell pepper. Sauté until softened, and then add to the meat in the bowl. Add the remaining ingredients, using a rubber spatula to gently combine. Transfer to a 13 x 9-inch casserole dish. Bake until warm and bubbly, about 30 minutes.