Mixed-bean Casserole with Sausage
Submitted by: SusanV
This comes from the McDougall newsletter. I made this in
the crockpot last Friday, and we are STILL eating it! It makes an enormous
amount. The taste is similar to baked beans--we've been calling it "Sweet
Beans." It's good, but it's more like a side dish, so don't make it unless
you are feeding a crowd, are planning to freeze some, or can figure out a way to
halve the recipe.
1/2 cup vegetable broth
2/3 cup ketchup
1/3 cup red-wine vinegar
2 tsp mustard powder
1 green bell pepper, chopped
1 onion, chopped
1/2 cup brown sugar
1 TB minced garlic
3 bay leaves
1 14 oz. Package Gimme Lean Sausage (vegan)
1 15 oz. can vegetarian fat-free baked beans
1 15 oz. can white beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can garbanzo beans, drained and rinsed
1 15 oz. can pinto or red beans, drained and rinsed
Preheat oven to 325. Place the broth, onion and bell pepper in a nonstick
frying pan. Break up the sausage and add it to the pan. Cook, stirring
frequently, until vegetables are tender and sausage is cooked, about 7-10
minutes. Add remaining ingredients and mix well. Pour into an oblong nonstick
baking dish (or place in a slow cooker for the rest of the day). Cover with
parchment paper, then cover with aluminum. Bake for 60 minutes; then uncover and
bake for 30 more minutes.
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