Best-Ever Beans and Sausage Recipe

By ldelmas

Ingredients

• 1-1/2 pounds bulk spicy pork sausage
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (31 ounces) pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1-1/2 cups ketchup
• 3/4 cup packed brown sugar
• 2 teaspoons ground mustard

Preparation

Step 1

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 13x9-in. baking dish. Cover and bake at 325° 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