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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This casserole is high in protein and full of flavor. I like to double the sauce ingredients. This dish is special enough to make an appearance twice a year at family gatherings, on the fourth of July and our Christmas buffet table. Ingredients:
1 (10 ounce) package frozen baby lima beans |
3 (19 ounce) cans baked beans |
3 (15 ounce) cans kidney beans |
1 lb sweet italian sausage |
1/2 lb smoked ham, but in 1/2 in. cubes |
1/2 cup chopped onion |
1 (8 ounce) can tomato sauce |
1/2 cup catsup |
1/2 cup brown sugar (packed) |
1/2 teaspoon dry mustard |
salt & pepper |
Directions:
1. Cook lima beans as directed on package and turn into a 4-quart bean pot or casserole. Add baked beans and kidney beans.
2. In a covered skillet, simmer sausages in 1/2 cup water until water has evaporated; panfry sausages until brown on all sides. Cut each sausage into bite-size chunks and add with ham to beans.
3. Stir together remaining ingredients; pour over casserole. Gently mix all ingredients.
4. Bake uncovered 1 hour.
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