Exceedingly Mundane

Sandra, over at Diary of a SAHM mom, sponsors this each week. Be sure to go over and check out Sandra’s lovely blog, and also check out this week’s entries… everyone has been posting lots of yummy sounding recipes lately! Click here for this week’s entries.

This week, I’m going to post another oldie but goodie. I haven’t made this in a while, but will probably make it soon, now that cooler weather is upon us. It’s not gourmet by any stretch of the imagination, just good comfort food. My husband likes me to make cornbread with this, and we just crumple our cornbread in the bowl and top it with this beans and sausage concoction. (As always, be sure to read all of my notes at the bottom!!! I have made changes to this one, and tried different beans and sausages)

Have a great day everyone!

Crockpot Four Beans And Sausage

Ingredients:
1 – 15 oz can drained Great Northern Beans
1 – 15.5 oz can rinsed drained black beans
1 – 16 oz can drained red kidney beans
1 – 15 oz can drained butter beans (see notes, can use different beans)
1 1/2 cups ketchup — see notes
1/2 cup chopped onion
1 green pepper — chopped
1 pound cooked smoked sausage — cut in 1/2″ slices
1/4 cup brown sugar
2 cloves garlic — minced
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce

Directions:
Combine all ingredients in slow cooker. Cover. Cook on low 9 to 10 hours, or on high 4 to 5 hours.

Stacy’s Notes – Made June 03. I used canned great northern beans, black and red kidney beans, 1 can french cut green beans, and 1 box frozen baby lima beans. I used 1 pkg of our deer sausage and about 1 cup ketchup and everything else the same except no bell pepper. I cooked this in the crockpot on HIGH for about 3 hours, then turned to low. I served over a wild rice combo but Tim didn’t like the rice. He just ate it plain in a bowl, and he suggested that I make cornbread to go with it next time. So that’s what I do now, make cornbread for Tim, and if I’m ambitious, I make brown rice for me too! 🙂

More Stacy’s Notes – I have made this many times since originally posting the above notes. I have used different combinations of beans, but usually use a can of Italian cut Green Beans, Great Northern, black and red kidney beans. Sometimes I substitute frozen for the canned (baby limas, green beans). If I don’t have deer link sausage, I use Healthy Choice turkey sausage. This is definitely not gourmet, but very good comfort food. 🙂 Enjoy!

Source: Fix-It and Forget-It Cookbook, page 208