Ingredients
1
lb bulk pork sausage
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
large clove garlic, finely chopped
2
cans (21 oz each) baked beans (any variety)
1
can (15 to 16 ounces) lima or butter beans, drained
1
can (15 to 16 ounces) kidney beans, drained
1
can (8 oz) tomato sauce
1
tablespoon ground mustard
2
tablespoons honey or packed brown sugar
1
tablespoon white or cider vinegar
1/4
teaspoon red pepper sauce
Preparation
Heat oven to 400°F.
In 10-inch skillet, cook sausage, celery, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
Mix sausage mixture and remaining ingredients in ungreased 3-quart casserole. Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
