Yield: 7 Servings
|1 pounds||Dried red or Kidney beans|
|1 medium||Onion; chopped|
|1 can||(15-oz) tomato sauce|
|¼ teaspoon||Dry mustard|
|1 tablespoon||Worcestershire sauce|
|1 pack||(12-oz) smoked sausage links; cut into 1\" slices|
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.
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