Sausage-Bean Casserole

Serves: 10-12

Ingredients:

1 packet (10 ounces) frozen lima beans

3 cans (about 19 ounces each) baked beans (6 cups)

3 cans (about 15 ounces each) kidney beans, drained (5 cups)

1 pound Italian link sausages or pork loin sausage

½ pound smoked ham, cut into ½- Inch cubes

½ cup chopped onions

¼ cup catsup

¼ cup brown sugar

1 tablespoon salt

½ teaspoon pepper

½ teaspoon dry mustard

Method:

Heat oven to 400*. Cook lima beans as directed on package; drain. Turn into ungreased 4 ½ - quart casserole. Add baked beans and kidney beans.

In covered skillet, simmer sausages in small amount of water for 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2-3 pieces; add with ham to beans.

Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake un covered for 1 hour.

·         A Bean-Fancier’s delight-wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.