Spanish Beans

Marsha Gardner


This is a wonderful casserole to take to large gatherings.

When my son was a teenager his friends used to ask me to make "hot bean salad", their name for this dish.

Spanish Beans are better mixed together the day before and refrigerate overnight to allow the flavors to marry. Bring to room temperature then bake.

Also freezes well!

★★★★★ 2 votes
1 Hr 15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
A fun, tasty twist on baked beans!


1 lb
pork sausage
1 lb
italian sausage, no casings
2 c
celery, chopped
bell pepper, chopped
2 c
onion, chopped
2 lb
can pork and beans
1 lb
can kidney beans
1 lb
can green beans
1 lb
can wax beans
1 lb
can lima beans
1 lb
can sliced mushrooms
1 large
jar pimentoes
1 can(s)
tomato soup
1 c
brown sugar, firmly packed
1 Tbsp
dry mustard
1 tsp
chili powder, hot


1Remove Italian sausage from casings if necessary and brown with pork sausage, bell pepper, celery and onion. Drain off grease.
2Combine, soup, brown sugar, chili powder and dry mustard. Stir into sausage mixture.
3Drain all the beans except pork & beans and then add to sausage mixture, mixing carefully. Chill overnight and then bake at 350-degrees for 1 hour and 15 minutes.
4I use Jimmy Deans hot sausage and McCormick's Mexican chili powder for added spice.

About Spanish Beans

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Beans/Legumes
Regional Style: Spanish
Collection: World Food Champs