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In a large skillet, heat over high heat. Add the diced green bell pepper, red bell pepper, and onion. Sauté for 2 to 3 minutes until the vegetables are fragrant and slightly softened.

Add the Italian sausage to the skillet with the vegetables. Break up the sausage with a spoon and cook until it is fully browned and cooked through. Drain any excess grease.

While the sausage is cooking, preheat your oven to 375°F.

In an 8 x 8 inch baking pan, combine the cooked Italian sausage and vegetable mixture, Bush's baked beans, mustard, brown sugar, and BBQ sauce.

Stir all the ingredients in the baking pan until they are well incorporated and evenly distributed.

For thick baked beans: Place the uncovered baking pan into the preheated oven and bake for 1 hour, or until the liquids have reduced and the beans have thickened to your desired consistency.

For watery baked beans: Cover the baking pan with aluminum foil and place it into the preheated oven. Bake for 30 minutes.


In a large skillet, heat over high heat. Add the diced green bell pepper, red bell pepper, and onion. Sauté for 2 to 3 minutes until the vegetables are fragrant and slightly softened.

Add the Italian sausage to the skillet with the vegetables. Break up the sausage with a spoon and cook until it is fully browned and cooked through. Drain any excess grease.

While the sausage is cooking, preheat your oven to 375°F.

In an 8 x 8 inch baking pan, combine the cooked Italian sausage and vegetable mixture, Bush's baked beans, mustard, brown sugar, and BBQ sauce.

Stir all the ingredients in the baking pan until they are well incorporated and evenly distributed.

For thick baked beans: Place the uncovered baking pan into the preheated oven and bake for 1 hour, or until the liquids have reduced and the beans have thickened to your desired consistency.

For watery baked beans: Cover the baking pan with aluminum foil and place it into the preheated oven. Bake for 30 minutes.
