Growing up with my Eagle Scout-of-a-dad, we were exposed to some camping. Just picture it, my dad taking us four barbie-loving, pb&j-with-the-crust-cut-off, dress-up, nails-painted girls out in the dirty wilderness on camping trips. He was brave. Any-who  the two camping trips that I remember distinctly were when:

1. We took the motor boat to this little 1/2 acre island off of the Cooper River and staked out a tent, made a fire and dug a hole (for you know what).
2. We took the motor boat through the rivers, lakes and dams from Columbia to Charleston, SC, camping along the way.

In each of these trips, there were always Beanie Weenies and Vienna Sausages present. Ew. Now that I think about it, that probably wasn’t the best thing to eat, but as a kid I was in camping heaven…besides the oodles of s’mores we ate. 😉

Anyway. These beans are the classy and spicy version of my childhood memories of Beanie Weenies. Enjoy!

Fancy Pork & Beans

adapted from emeals Publix for Two

Ingredients

• 8 ounces dried great northern beans, rinsed
• 14 ounces hot smoked sausage (I used Hillshire Farms), sliced 3/4 inch thick
• 3 cups water
• 2 condensed chicken broth packets
• 1 (14 ounce) can no salt added diced tomatoes
• 1 medium sweet onion, diced
• 1/4 teaspoon garlic powder
• 4 ounces fresh spinach

How-To

1. Combine the dried beans, sausage, water, chicken broth packets, tomatos, onion and garlic in a crock pot.
2. Cook on low for 4-6 hours until the beans are tender.
3. Once ready to serve, stir in the spinach and serve warm!

Servings: 4-6