QandAs: Food

Baked Bean Cassoulet

1 pound dried red or kidney beans

6 cups water

1 medium onion -- chopped

1/4 cup molasses

15 ounces can tomato sauce

1 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon pepper

1 tablespoon worcestershire sauce

12 ounces package smoked sausage links -- cut into 1" slices

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.

You now know how to make Baked Bean Cassoulet! Be sure to comment on this recipe below.