July 17, 2011

Bean & Sausage Casserole

1-1/2 lb. hot pork sausage
1 med. green pepper, chopped
1 med. onion, chopped
1 can ( 31 oz) pork and beans
1 can(16 oz) kidney beans, rinsed and drained
1 can(15-1/2) great northern beans, rinsed and drained
1 can(15 oz) black eyed peas, rinsed and drained
1 can(15 oz) pinto beans, rinsed and drained
1 can(15 oz) garbanzo beans
1 can(15 oz) chickpeas, rinsed and drained
1-1/2 C. ketchup
3/4 C. packed brown sugar
2 tsp.ground mustard

      In a skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper and onion; saute until tender.
      Drain. Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 in. baking dish.
   Cover and bake at 325F*. for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.
makes 12-14 servings.

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