Autumn Red Bean Casserole – Sep 20, 2016

Image of chair with pumpkins

4 Tbsp Butter
3 Medium Yellow Onions, Chopped
1 Large Green Pepper, Chopped
1 Large Clove Garlic, Minced or Pressed
1 lb. Sausage (links or bulk)
3 Cans (15 1/4 oz. size) Kidney Beans, rinsed and drained
2 Cups Dry Red Wine – get a good quality wine…drink the rest:)
1 Bay Leaf and 2 or 3 Whole Cloves
3 Tbsp Tomato Paste
Freshly Ground Pepper

Butter a 3 Qt. Casserole, set aside.

Melt remaining butter in a heavy skillet, add onions, green pepper and garlic. Saute about 5 min.

Put drained beans in casserole, add sautéed vegetables. In same skillet, brown sausage. Add to bean mixture.

Meanwhile, bring wine to boiling point with Bay Leaf and Cloves, then thoroughly stir in Tomato Paste, discarding Bay Leaf and Cloves.  Pour over bean casserole, salt and pepper to taste. Stir.

Bake at 350 at least 1 hour. Longer cooking improves flavor. Or make the day before.

Serve with mixed green salad and a hearty bread.