🫙 From the Spice Rack
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
sideeasy
Ingredients8 items
Ingredients
- 1pounddried red or kidney beans
- 6cups water
- 1medium onion -- chopped
- 1/4cupmolasses
- 15ounces can tomato sauce
- 1teaspoonsalt
- 1/4teaspoondry mustard
- 1/8teaspoonpepper
Directions
- 1
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 tea
- 2
Cover and cook on high for 2 to 3 hours or until tender
- 3
Drain, saving liquid
- 4
Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce
- 5
Mix with drained beans in slow-cooking pot
- 6
Cover and cook on low for 10 to 12 hours
- 7
Add sausage the last hour of cooking.