Recipe by hannath
This recipe is tasty, filling, and very easy to make and serve. You can make all on the stove top, ready to eat, or you can bake it before you eat. This style gets all the flavors melded even better! My family just loves this dish! We make this when there is little time - with teenagers running in and out, there isn't much of it! I have made this for potluck at the high school at least three times. Each time the pot has been scraped clean. It is great during the cold weather, too! You can make it spicy or tame it down for those who like it milder. Enjoy!
Top Review by choco chip
This recipe was awesome! I did the stove-top method, and I did add the onion and green pepper. I also cut back the recipe to 4 servings and just used 2 cans of great northern beans. It turned out perfect. Just the right amount of heat for me, but for someone who doesn't like spice you may want to cut back on the crushed red pepper. I think it would also be good with jalapeno's instead of the green pepper, so I might try that next time. It's not really a soup, and not really a casserole, just good comfort food. I made it for a main course but, it would also make a good side dish. I wish I had found this recipe years ago.
- 2 (1 lb) packagesof your favorite breakfast sausage
- 2 tablespoons olive oil
- 1 large onion
- 1 large green pepper (some don't like it) (optional)
- 2 (32 ounce) jarsrandall navy beans
- 2 teaspoons red pepper flakes
- black pepper
Directions See How It's Made
- In a large skillet, brown the sausage just until done.
- Drain and set aside.
- In same skillet, add the olive oil and saute the onions and green pepper until soft.
- Add the sausage to the onions and green peppers.
- Pour the beans in, do not drain.
- Add the pepper flake and the black pepper and salt to taste.
- Heat until nice and hot.
- You may also take the ingredients and put them into a casserole dish or large pot and bake in the oven for 45 minutes at 350 degrees, if you have time.
- Otherwise, the stove top method is quickest.