Wednesday, May 22, 2013

Not Your Average Franks and Beans.

One of my husband's favorite casseroles is when I take miniature smoked sausages, mixed them up with pork and beans, molasses, cheese, onions and brown sugar; bake it till bubbling hot and he is in sausage and bean heaven. After making the Smoked Sausage Burrito the other day, I was inspired to keep on that Southwestern theme. What I came up with only has six ingredients and three cooking steps - prep, mix and bake. Eating is a whole other story, and this dish can be served two ways. First, serve it as a side dish at your next potluck or barbecue; or ladle it over a serving of homemade macaroni and cheese to make a complete meal.

Short blog post today, but with a big and tasty recipe to make.  Enjoy!

Barbecued Beans with Smoked Sausage

3 (15 oz) cans pinto beans, rinsed and drained
1 (14 oz) package Johnsonville Smoked Sausage, cut into ¼ inch pieces at an angle
½ cup chopped onion
¼ cup diced chile peppers
1 cup Queso Casero, broken up into pieces (or Queso Fresco)
2 cups barbecue sauce (hickory or mesquite smoked)


Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray.

In a large bowl, mix together all six ingredients; spread out into baking dish.  Bake for 45 minutes.

Makes 8 servings.

Mary Cokenour
May 22, 2013

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