Vegetarian Three-Bean Casserole

[Kitchen Witch]

Vegetarian Three-Bean Casserole


Cooking spray
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped ( 1/2 cup)
1 large clove garlic, finely chopped
2 cups frozen sausage-style soy-protein crumbles (from 12-ounce package) or bulk pork sausage
2 cans (21 ounces each) baked beans (any variety)
1 can (15 to 16 ounces) lima or butter beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (8 ounces) tomato sauce
1 tablespoon ground mustard
2 tablespoons honey or packed brown sugar
1 tablespoon white or cider vinegar
1/4 teaspoon red pepper sauce

Heat oven to 400 degrees. Generously spray 10-inch skillet with cooking spray. Add celery, onion and garlic to skillet; spray vegetables with cooking spray. Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender. In ungreased 3-quart casserole, mix vegetable mixture and remaining ingredients.

Bake uncovered about 45 minutes, stirring once, until hot and bubbly.

Slow cooker directions: Substitute 1/2 cup ketchup for the tomato sauce; decrease honey to 1 tablespoon. Generously spray 10-inch skillet with cooking spray. Add celery, onion and garlic; spray vegetables with cooking spray. Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender. In 3 1/2 - to 4-quart slow cooker, mix vegetable mixture and remaining ingredients. Cover; cook on high heat setting 2 hours to 2 1/2 hours to blend flavors. Serves 8.