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Mixed-bean Casserole with Sausage

Posted By archives On April 12, 2010 @ 9:58 am In Beans and Legumes,Crockpot,Soy | No Comments

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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