Prep: 20 min; Bake: 45 min
1 pound bulk pork sausage
2 stalks , medium, celery, sliced (1 cup)
1 medium onion (1/2 cup)
1 clove garlic, finely chopped
2 (28-ounce) cans (each) baked beans, in tomato-sauce
1 (15-ounce) can lima beans or butter-beans, drained
1 (15-ounce) can kidney beans, drained
1 (8-ounce) can tomato sauce
1 tablespoon ground mustard
2 tablespoons honey or packed brown sugar
1 tablespoon white or cider vinegar
1/4 teaspoon red pepper sauce
1. Heat oven to 400°.
2. Cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
3. Mix sausage mixture and remaining ingredients in ungreased 3-quart casserole. Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
Slow Cooker Directions: Substitute 1/2 cup ketchup for the tomato sauce. Decrease honey to 1 tablespoon. Cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture and remaining ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes to blend flavors.
** Now, I have to admit, I was in such a hurry to make this recipe, that I forgot to add the brown sugar, vinegar, ground mustard, and the red pepper sauce, BUT it was still a very tasty dish**
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
