baked bean cassoulet
- Categories
- Vegetable
- Yield
- 7 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried red or Kidney beans |
| 6 cups | Water |
| 1 medium | Onion; chopped |
| ¼ cup | Molasses |
| 1 can | (15-oz) tomato sauce |
| 1 teaspoon | Salt |
| ¼ teaspoon | Dry mustard |
| ⅛ teaspoon | Pepper |
| 1 tablespoon | Worcestershire sauce |
| 1 pack | (12-oz) smoked sausage links; cut into 1" slices |
From: Bobb1744@...
Date: Thu, 4 Apr 1996 21:37:14 -0500 In slow-cooking pot, soak beans in water overnight. Cover and cook on high for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce. Mix with drained beans in slow-cooking pot. Cover and cook on low for 10 to 12 hours. Add sausage the last hour of cooking.
MC-RECIPE@...
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .
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