Baked Beans with Portuguese Sausage

Featured in the Honolulu Star-Bulletin on June 4, 2008.

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Ingredients:

Baked Beans with Portuguese Sausage

  • 1 pound Portuguese sausage
  • 1 can (1 pound, 15 ounces) pork and beans
  • 1 can (15 ounces) kidney beans, drained
  • 1 large onion, chopped
  • 1 cup catsup
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup brown sugar 3 tablespoons dark molasses 1 tablespoon prepared mustard
  • 1/2 teaspoon vinegar

Directions:

Cook sausage in water for 10 minutes; drain and slice. Put sausage, beans and onion into a 3-quart baking dish. Combine remaining ingredients and stir into bean mixture. Bake, uncovered, in electric oven at 350°F for 1 hour. Makes 10 servings.

Using a thermal cooker:
Cook sausage in water for 10 minutes; drain and slice. Put sausage, beans and onion into the inner thermal cooker pot. Combine remaining ingredients and stir into bean mixture. Bring to a boil, making sure the ingredients reach 203°F. Place the inner thermal pot into the insulated outer thermal pot; seal and let sit for 1 hour.

Approximate Nutrient Analysis per serving:
350 calories, 14 g fat, 4.5 g saturated fat, 25 mg cholesterol, 1250 mg sodium, 45 g carbohydrate, 7 g fiber, 23 g sugar, 16 g protein

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