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Kidney Bean and Pork Sausage Casserole Recipe
|Canned kidney beans||3 Pound, drained (3 Cans, 1 Pound Each)|
|Onions||2 Medium, chopped|
|Canned sliced pimientos||8 Ounce (2 Cans, 4 Ounce Each)|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Bulk pork sausage||1⁄2 Pound|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
Calories 453 Calories from Fat 166
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 8.8 g43.9%
Trans Fat 0 g
Cholesterol 55.5 mg
Sodium 1640.6 mg68.4%
Total Carbohydrates 66 g21.9%
Dietary Fiber 12.6 g50.4%
Sugars 33.2 g
Protein 19 g37.2%
Vitamin A 26.8% Vitamin C 75.4%
Calcium 17.4% Iron 16.3%
*Based on a 2000 Calorie diet
In a large frying pan, cook onions and pimientos in the melted butter over low heat until soft but not brown, about 15 minutes.
Stir the onion-pimiento mixture into the beans in the casserole.
In the same frying pan, brown sausage; drain off excess fat.
Add to sausage the brown sugar, salt, and pepper; stir until well blended.
Spread sausage mixture over the beans.
Bake, uncovered, in a moderate oven (350°) for about 1 hour, or until sausage is crisp.
Makes 6 to 8 servings.