Women at work and their tips, challenges, advice, complaints, and experiences

As I promised with Monday's menu plan, here is the recipe for the Sausage & Four Bean meal for tomorrow's dinner!  I think this would be an interesting addition to a potluck, personally.  I'm looking forward to tasting it tomorrow to see if it's as good as it sounds.  We made the Lebanese salad last night and it turned out really well, even without sitting for the "minimum" of three hours that the cookbook stated it needed.  (Oops.)  Even my six-year-old ate some of it, along with the pita bread on the side.  Chilled for the right amount of time it too would be good for potlucks and bbq time.  Hmmmm...

Here's the recipe for tomorrow's dinner:

What You Need:

• 1 - 28 oz can whole peeled Italian tomatoes
• 1 - 15 oz can cannellini, rinsed & drained
• 1 - 15 oz can kidney beans, rinsed & drained
• 1 - 15 oz can pinto beans, rinsed & drained
• 1 - 15 oz can butter beans, rinsed & drained
• 1 C frozen chopped onion (I'm leaving this out; not an onion fan)
• 4 slices precooked bacon, cut into 1/2" pieces
• 1 packet chicken gravy mix
• 2 tsp dried Italian seasoning
• 1.5 lbs sweet Italian sausage links

What To Do:

• Stir together undrained tomatoes, beans, onion, bacon, and gravy and seasoning mixes in five quart slow cooker until thoroughly mixed.
• Push sausages down into bean mixture.
• Cover; cook on high for 4 - 5 hours.
• Cut sausages into smaller pieces before serving with beans.