July 18, 2011

Kidney Bean Casserole

6 bacon strips, diced
1/2 lb. smoked Polish sausage or kielbasa
4 cans. (16 oz. each ) kidney beans, rinsed and drained
1 can (28 oz) diced tomatoes, drained
2 med. sweet red peppers, chopped
1 Lg. onion, chopped
1 C. ketchup
1/2 C. packed brown sugar
1/4 C honey
1/4 C. molasses
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
2 med. unpeeled red apples, cored and cut into 1/2 inch pieces.

      In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
      In a 5 quart slow cooker. combine the beans, tomatoes, red peppers, onions, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard.
     Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.
makes 16 servings.

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