It’s Wild Card Wednesday in my house, which means anything goes. Feel like breakfast for dinner? Why not! Eat Pizza in bed? You bet.
Or, since today is also National Walking Day, we could make something in the slow-cooker, putter in the garden and then take a hike. Just remember, social distancing. Guess this year the April Fool’s joke is on us. Sure, we need to take this treat to our lives seriously. But that doesn’t mean we forget that laughter is the best medicine around. Smile – it’s amazing how much better you’ll feel.
Spring is definitely in the air. Hubby and I have taken to sitting on the front porch and watching our neighbors jog by. These are people we’ve never seen before. Entire families out riding bikes. Elderly couples walking their dogs. People who were far too busy before now find time to stroll their own neighborhoods. We waive and smile and even exchange small talk. Wouldn’t it be great if the friendliness of strangers becomes a new part of everyday life? One can only hope.
Slow-Cooker Barbecued Beans with Sausage Ring
2 (15.5 oz) cans Great Northern Beans
2 (15 oz) cans Whole Black Beans
1 large Yellow Onion
1 cup Barbecue Sauce
1/2 cup Brown Sugar
1 tablespoon Ground Dry Mustard
1 tablespoon Worcestershire Sauce
2 teaspoon Chili Powder
1.25 lb Polish, Kielbasa or Smoked Sausage, fully cooked
Spray 3- to 4-quart slow cooker with cooking spray. Drain and rise the beans, place into the slow cooker. Peel and coarsely chop the onion, add to the beans.
Stir in the barbecue sauce, brown sugar, mustard, Worcestershire Sauce and chili powder. Blend well.
Place sausage ring on top of the bean mixture. Cover; cook on LOW heat setting 5 to 6 hours. (In a hurry? Cook on HIGH for about 2 hours).
To serve, remove sausage, split sausage into quarters. Ladle beans into bowls, topped with some sausage.