Beans and Sausage

Kelly Lollman


This recipe comes from my great-aunt "Mernie". She would bring this to family gatherings, and it always disappeared quickly.


★★★★★ 1 vote

30 Min
1 Hr 30 Min


  • 1 1/2 lb
    bulk hot pork sausage
  • 1 medium
    green pepper, chopped
  • 1 can(s)
    (31 oz) pork and beans
  • 1 can(s)
    (16 oz) red kidney beans, rinsed & drained
  • 1 can(s)
    (15 1/2 oz) great northern beans, rinsed & drained
  • 1 can(s)
    (15 1/2 oz) black eyed peas, rinsed & drained
  • 1 can(s)
    (15 oz) pinto beans, rinsed & drained
  • 1 can(s)
    (15 oz) garbanzo beans, rinsed & drained
  • 1 1/2 c
  • 3/4 c
    packed brown sugar
  • 2 tsp
    ground mustard
  • 1 Tbsp
    prepared horseradish or horseradish sauce

  • 6 slice
    bacon, cooked and crumbled
  • 1 medium
    onion, chopped

How to Make Beans and Sausage


  1. In a skillet over medium heat, cook bacon (if desired), then set aside on a paper towel to drain. Brown the sausage, drain.
  2. Add green pepper & onion (if desired); saute until tender.
  3. In a large bowl, combine all of the rinsed and drained beans, bacon, sausage, pepper and onions, ketchup, brown sugar and ground mustard; mix well.
  4. Pour into a greased 13"x9"x2" baking dish. Cover and bake at 325 degrees for 1 hour. Uncover and bake for an additional 23-30 minutes until bubbly.

Printable Recipe Card

About Beans and Sausage

Course/Dish: Side Casseroles
Main Ingredient: Pork
Regional Style: American

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