Kidney Bean and Pork Sausage Casserole
|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|
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.