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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a nice change to baked beans for bbqs, picnics - or you could even serve this as a main dish for a weekday meal. Any leftovers just taste better! Corn pudding complements this dish nicely. Ingredients:
1 lb. rolled (ground) sausage (hot or mild, though hot will give more flavor to the dish without being overpowering) |
1 can pork & beans (i like bush's boston recipe for this) |
1 can kidney beans, drained |
1 can cut green beans, drained |
1 can garbanzo beans (chick peas) drained |
1 can lima beans, drained |
1 cup celery cut diagonally |
1 cup onion chopped |
8 oz. can tomato sauce |
1/3 cup ketchup |
1/2 cup brown sugar |
1 tsp. chili powder |
1 tbsp. mustard |
Directions:
1. Preheat oven to 325ºF. Crumble and lightly brown sausage in large skillet or Dutch oven over medium heat. Drain off drippings. Add celery and onion. Cook until vegetables are crisp tender, about 5 minutes.
2. Stir in tomato sauce, ketchup, brown sugar, chili powder and mustard. Simmer 10 minutes to combine flavors. Add remaining ingredients and stir gently. Spoon into 3 quart casserole dish.
3. Bake in oven, uncovered, for 1 hour. Stir mixture and then bake 30 minutes longer. Serve hot. Refrigerate leftovers.
4. To double the recipe, just add another 1 lb of rolled/ground sausage, use 2 cans of pork and beans (or one large can), and add some other beans like black beans, pinto, navy, etc. I also like to use the canned beans in chili sauce for this dish.
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