VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Oven proof casserole or Dutch oven, slotted spoon, knife for chopping, measuring cup & spoons, heat proof container (for reserved hot fat), can opener, fork for mixing bread crumbs.
INGREDIENTS:
 | 1 LB Polish sausage, sliced into bite sized pieces |
| 1 green bell pepper, seeded & chopped |
| 1 red bell pepper, seeded & chopped |
| 1 Tbsp olive oil |
| 2 cloves garlic, chopped |
| 1 medium onion, chopped |
| 2 cups sliced mushrooms |
| 2 cans (15 oz each) white beans, rinsed & drained |
| 1 can (14.5 oz) stewed tomatoes |
| 1 tsp salt |
| Pepper to taste |
| 1/2 cup fresh bread crumbs |
| 1/3 cup chopped fresh parsley (Italian parsley if available) |
DIRECTIONS: Heat oven to 350 F. Cook the sausage in a Dutch oven or ovenproof casserole over medium heat until it begins to brown, about 3 minutes. Add peppers, cook until peppers soften, about 2 minutes. Remove sausage & peppers from the pan & set aside. Pour off & reserve the fat. Heat olive oil, add garlic & onion, cook 1 minutes. Add mushrooms & cook until liquid evaporates, about 3 minutes. Stir in the sausage, peppers, beans, tomatoes, salt & pepper to taste. Heat to a simmer. Combine bread crumbs with the reserved fat; sprinkle on top of beans. Bake for 30 minutes, remove from oven & sprinkle with parsley.
SERVINGS: 4 TIME: 45 minutes
BAKED BEANS & SAUSAGE