Baked Bean Cassoulet
Serving Size : 7
Ingredients for prepare Baked Bean Cassoulet
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | dried red or kidney beans |
| 6 | cups | water |
| 1 | medium | onion - chopped |
| 1/4 | cup | molasses |
| 1 | 15 ounce | ca tomato sauce |
| 1 | teaspoon | salt |
| 1/4 | teaspoon | dry mustard |
| 1/8 | teaspoon | pepper |
| 1 | tablespoon | worcestershire sauce |
| 1 | 12 ounce | pa smoked sausage links - cut into 1" slices |
recipe Baked Bean Cassoulet
In slow-cooking pot, soak beans in water overnight. Cover and cook on high
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for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup
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of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire
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sauce. Mix with drained beans in slow-cooking pot. Cover and cook on low
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for 10 to 12 hours. Add sausage the last hour of cooking.
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