Receta Not Your Average Franks and Beans.
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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