This grew out of my addiction to Campbell's Bean with Bacon soup. Of course, I now have my own recipe for the soup and don't have to use canned unless I want the convenience. My husband loves smoked or polish sausage, so this is a marriage of two favorite foods.
prep time20 Min
cook time1 Hr
polish keilbasa or smoked sausage (beef, pork or turkey, your choice)
diced green or yellow pepper
navy or great northern beans, drain and reserve liquid
a little olive oil if your sausage is lower fat
campbell's bean with bacon soup
ro-tel diced tomatoes and green chilis (optional)
How To Make
Slice the Keilbasa into 1/4-inch diagonal pieces. In a large skillet, brown the sausage with the peppers and onions until onions are translucent but not browned. Place sausage and vegetables into a 2-1/2 quart casserole dish. Add the drained navy beans and mix well.
Stir the bean liquid into the bean with bacon soup, and mix well - you should do this in a mixing bowl, not in the can. Add the soup mixture to the casserole and blend well.
Cover and bake at 350°F for 30 minutes. (Then, if desired, top with the can of Ro-Tel.) Uncover and continue baking another 30 minutes or so, until done to your liking.
Another option: you can also mix the Ro-Tel with some cooked rice (about 1 1/2 cups) and spread on top. Or you can stir the cooked rice into the casserole before baking.
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