Best Ever Beans & Sausage
My wife devised this dish, which is extremely popular with our friends and family. When she asks, "What can I share?" the reply is always, "Bring your beans and sausage...and a few copies of the recipe." — Robert Saulnier, Clarksburg, Massachusetts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 medium onion chopped
- 1-1/2 cups ketchup
- 1 medium green pepper chopped
- 2 teaspoons ground mustard
- 1 can (15 ounces) pinto beans rinsed and drained
- 3/4 cup packed brown sugar
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas rinsed and drained
- 1 can (15-1/2 ounces) great northern beans rinsed and drained
- 1-1/2 pounds bulk spicy pork sausage
- 1 can (31 ounces) pork and beans
- Carbohydrate 14.0648311666667 g
- Cholesterol 0 mg
- Fat 0.112734166666667 g
- Fiber 0.21773917076389 g
- Protein 0.1850175 g
- Saturated Fat 0.0106221833333333 g
- Serving Size 1 1 -16 serving (24g)
- Sodium 4.16453333333333 mg
- Sugar 13.8470919959028 g
- Trans Fat 0.0111009 g
- Calories 56 calories
Directions In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325degrees for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly. Yield: 12-16 servings. Originally published as Best-Ever Beans and Sausage in Taste of Home February/March 1997, p27
