HEBREW NATIONAL
Three-Bean and Franks Bake
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 16-ounce can vegetarian baked beans
1 16-ounce can butter or lima beans, drained
1 16-ounce can red or kidney beans, drained
1/2 cup ketchup
1/2 cup packed light brown sugar
2 tablespoons cider vinegar
1 tablespoon deli mustard
1 12-ounce package Hebrew National* Beef Franks or Reduced Fat
Beef Franks, cut in 1-inch pieces
1. Preheat oven to 350°F.
2. Heat oil in a large saucepan over medium heat; add onion and garlic
and cook for 8 minutes, stirring occasionally. Add bell peppers and cook
for 5 minutes, stirring occasionally. Stir in beans, ketchup, brown sugar,
vinegar and mustard; bring to a boil. Stir in franks.
3. Transfer to a 2-quart casserole or 9-inch square baking dish. Bake
for 40-45 minutes, or until hot and bubbly. Makes 6 main-dish or
10 side-dish servings.
* Brands may vary by region; substitute a similar product.
CARANDO
Smoked Sausage Skillet
1 tablespoon oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 medium apple, cored and chopped
1 teaspoon dried rosemary
1 teaspoon dried sage
1 14 1/2-ounce can diced tomatoes
1 15-ounce can great northern beans, drained and rinsed
1 10-ounce package frozen lima beans, thawed
1 cup chicken broth
2 tablespoons tomato paste
1 pound Carando Polska Kielbasa, cut into 6 pieces
1 1/2 cups seasoned croutons
1/3 cup fresh parsley, chopped
1. Heat oil in a large, heavy skillet. Add onion and garlic; sauté over
medium-high heat. Add apple, herbs, tomatoes, beans, chicken broth
and tomato paste, stirring to blend well.
2. Add sausage. Bring to a boil, cover, reduce heat and simmer for
20-30 minutes, or until thoroughly heated.
3. Serve topped with croutons and chopped parsley. Makes 6 servings.
Brands may vary by region; substitute a similar product.
