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Baked Black Beans And Sausage

pork

3 cups dried black turtle beans
4 cups chicken or vegetable stock
8 ounces smoked sausage; chopped
3 cups chopped onions
2 cups salsa
1/2 cup fancy molasses
1/4 cup packed brown sugar
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water

Rinse beans. In Dutch oven, cover beans with 3 times their volume of water. Let soak for 12 hours or overnight; drain. In same pot, bring beans and stock to boil; reduce heat, cover and simmer for 30 to 45 minutes or until beans are tender. Add sausage, onions, salsa, molasses, sugar, mustard, salt and pepper. Cover and cook in 350°F oven for 3-1/2 hours. Whisk cornstarch with cold water; stir into pan. Bake for 15 to 20 minutes or until thickened. SLOW-COOKER SIMMER Soak and drain beaus as above. Use 18- to 24-cup slow cooker: cook beans with stock on High for 3 hours or until tender. Add remaining ingredients as above; cook on High for 3 hours. Add cornstarch mixture; cook for 15 to 20 minutes or until thickened.

Contributor: Canadian Living - February, 1999

Yield: 6 to 8 servings

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