Recipe by Peggy V.
This is a wonderful and flavorful side-dish from Taste of Home that I make often. It makes a lot, but I simply place left-overs in the freezer with great results. Depending on your family's preference, use hot or mild pork sausage.
Top Review by ladyfingers
Peggisue isn't kidding when she says this makes alot! A great potluck dish, but if you aren't feeding an army, the freezing suggestion also comes in handy. We found these beans attractive and very tasty--a nice alternative to traditional baked beans.
- 680.38 g pork sausage
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 878.83 g can pork and beans
- 453.59 g can kidney beans, rinsed and drained
- 439.41 g can great northern beans, rinsed and drained
- 425.24 g can pinto beans, rinsed and drained
- 425.24 g can garbanzo beans, rinsed and drained
- 439.41 g can black-eyed peas, rinsed and drained
- 354.88 ml ketchup
- 177.44 ml brown sugar, packed
- 9.85 ml ground mustard
Directions See How It's Made
- In a skillet over medium heat, brown sausage; drain.
- Add green pepper and onion; saute until tender. Drain.
- Add remaining ingredients; mix well. Pour into greased 9x13 baking dish. Cover and bake at 350* for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.