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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I like starting out with recipe ideas and adding ingredients to make them mine. This bean dish, passed to our family by a friend, got a double-dash of barbecue sauce flavor from me. I have all sonsno daughters. But I'm not afraid of losing our family recipes. My boys love to help cook! Ingredients:
1/2 pound johnsonville® mild ground italian sausage |
1/4 pound pepperoni, sliced thin |
1/2 pound johnsonville® polish kielbasa sausage, sliced |
1/2 cup spicy barbecue sauce |
1 can (16 ounces) pork and beans, undrained |
1 can (16 ounces) red kidney beans, undrained |
1 can (16 ounces) hot chili beans, undrained |
1 can (16 ounces) white kidney beans (canellini), drained |
1 can (16 ounces) butter beans, drained |
1 can (16 ounces) lima beans, drained |
1 can (10-3/4 ounces) tomato soup, undiluted |
3 ounces tomato paste |
1/2 cup brown sugar or to taste |
6 slices bacon |
Directions:
1. Form the Italian sausage into 1-in. balls. Brown in skillet, drain. Combine with remaining ingredients, except bacon, in 5-qt. casserole or in small roasting pan. Partially cook bacon in microwave or on stovetop; arrange over casserole. Bake, uncovered, at 325° for 1-1/2 hours. Serve hot or cold. Yield: 16 servings.
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