Baked Bean Cassoulet
Yield
8 servingsPrep
Cook
Ready
11 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red kidney beans
or red beans, dried |
|
| 6 | cups |
water
|
|
| 1 | each |
onions
medium, chopped |
|
| ¼ | cup |
molasses
|
|
| 15 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 12 | ounces |
smoked link sausage
cut into 1 inch slices |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red kidney beans
or red beans, dried |
|
| 1.4 | l |
water
|
|
| 1 | each |
onions
medium, chopped |
|
| 59 | ml |
molasses
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
dry mustard
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
worcestershire sauce
|
|
| 346.8 | ml/g |
smoked link sausage
cut into 1 inch slices |
* |
Directions
In slow-cooking pot, soak beans in water overnight.
Cover and cook on high for 2 to 3 hours or until tender.
Drain, saving liquid.
Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce.
Mix with drained beans in slow-cooking pot.
Cover and cook on low for 10 to 12 hours.
Add sausage the last hour of cooking.
