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Kidney Bean And Pork Sausage Casserole

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Ingredients
  Canned kidney beans 3 Pound, drained (3 Cans, 1 Pound Each)
  Onions 2 Medium, chopped
  Canned sliced pimientos 8 Ounce (2 Cans, 4 Ounce Each)
  Butter/Margarine 1⁄8 Pound, melted (1/4 Cup)
  Bulk pork sausage 1⁄2 Pound
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
Directions

Spoon drained kidney beans into a 2 1/2-quart casserole; set aside.
In a large frying pan, cook onions and pimientos in the melted butter over low heat until soft but not brown, about 15 minutes.
Stir the onion-pimiento mixture into the beans in the casserole.
In the same frying pan, brown sausage; drain off excess fat.
Add to sausage the brown sugar, salt, and pepper; stir until well blended.
Spread sausage mixture over the beans.
Bake, uncovered, in a moderate oven (350°) for about 1 hour, or until sausage is crisp.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
6

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