Italian-Style Baked Beans Recipe
High Cotton Food Styling & Photography
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1˝ pounds Italian sausage
6 (16-ounce) cans beans (mixture of garbanzo,
baked, kidney and great Northern)
2 large onions, minced
2 large green peppers, diced
2 (6-ounce) cans tomato paste
2 bay leaves
2 tablespoons dry mustard
2 tablespoons brown sugar
2 teaspoons dried oregano
1 teaspoon garlic salt
Instructions
6 (16-ounce) cans beans (mixture of garbanzo,
baked, kidney and great Northern)
2 large onions, minced
2 large green peppers, diced
2 (6-ounce) cans tomato paste
2 bay leaves
2 tablespoons dry mustard
2 tablespoons brown sugar
2 teaspoons dried oregano
1 teaspoon garlic salt
1. Cut sausage into bite-size pieces; fry, drain off fat. Scrape sausage into a slow cooker.
2. Drain beans and add to slow cooker. Add onion, green pepper and tomato paste; stir. Add bay leaves, mustard, brown sugar, oregano and garlic salt; stir. Cook on high until mixture bubbles, then set slow cooker on low heat and cook 6 to 8 hours. If there is too much liquid, spoon it off before serving. Serves 12 to 14.
2. Drain beans and add to slow cooker. Add onion, green pepper and tomato paste; stir. Add bay leaves, mustard, brown sugar, oregano and garlic salt; stir. Cook on high until mixture bubbles, then set slow cooker on low heat and cook 6 to 8 hours. If there is too much liquid, spoon it off before serving. Serves 12 to 14.
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