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Maureen's Baked Beans
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Delicious slow-cooked sausage and bean medley in savory tomato sauce - a beloved annual Labor Day picnic favorite by Maureen.
Ingredients:
- 1 (15 ounce) can green beans, drained
- 1 (14.5 ounce) can wax beans, drained
- 1 (15.5 ounce) can butter beans, drained
- 1 (15 ounce) can kidney beans, drained
- 1 (16 ounce) can baked beans with pork
- 1 tablespoon mustard powder
- 0.75 cup packed brown sugar
- 1 tablespoon chili powder
- 1 teaspoon Worcestershire sauce
- 1 (15 ounce) can tomato sauce
- 1 (10.75 ounce) can condensed tomato soup
- 1 (16 ounce) package ground pork breakfast sausage
- 2 medium onions, chopped
- 2 cloves garlic, crushed
Instructions:
- Preheat the oven to a gentle 300 degrees F (150 degrees C).
- Combine all the beans in a small roaster or Dutch oven. Add dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup. Mix well.
- Preheat a large skillet over medium-high heat. Cook the pork sausage until browned, crumble it, and drain any extra fat. Add onion and garlic to the skillet and cook with the pork until tender, around 5 minutes. Combine the pork mixture with the beans.
- Bake in a preheated oven for 3 to 5 hours covered, then remove the lid for the final 45 minutes.