Cowboy Wagon Trail Beans

"Beans, beans, the miracle fruit.
The more you eat, the more you toot.
The more you toot, the better you feel.
Then your ready for another meal!"

1 lb dry baby lima beans
6 cups water
2 tsp salt
2-3 cloves garlic
1 lb link sausage
1 large onion, sliced and broke into rings
1 red or green bell pepper, chopped
1 10¾ oz can Campbell’s tomato soup
2 Tbsp brown sugar
1 tsp dry mustard
½ tsp thyme
½ cup white wine
½ cup shredded Monterey Jack/Colby cheese

In large kettle soak beans in water for 6 hours; drain. Add more water, garlic and 1 tsp salt and bring beans to a boil; simmer for one hour or until the bean skins pop when you blow on them. Drain beans and remove garlic cloves.

In large skillet, brown sausages. Remove from pan and set aside. Sauté onion rings and pepper in sausage grease until tender.

In 2 quart casserole combine tomato soup, brown sugar, dry mustard, thyme and wine; mix well. Fold in beans, green pepper and ½ of the onion rings. Arrange sausages on top of casserole with remaining onion rings to form wagon wheel spokes. Cover and bake one hour. Remove cover and top with cheese, return to oven just until cheese melts. Let stand 15 minutes before serving.


© Crackerberries 2009