READER REVIEWMy wife devised this dish, which became extremely popular with our friends and family. It’s our go-to whenever we need a dish to pass. We also bring copies of the recipe.
—ROBERT SAULNIER CLARKSBURG, MA
PREP: 15 MIN. • BAKE: 1 HOUR 20 MIN. • MAKES: 12-16 SERVINGS
1 1/2 pounds bulk spicy pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/2 ounces) great northern beans, rinsed and drained
1 can (15 1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add the remaining ingredients.
2. Pour into a greased 13x9-in. baking dish. Cover casserole and bake at 325° for 1 hour. Uncover; bake for 20-30 minutes longer or until bubbly.
READER REVIEW
“I have six picky kids and they all love this. It is a regular in my home. Best of all, it makes enough that I can reheat some for lunch the next day!”
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