Beans, Macaroni and Sausage Casserole

Beans, Macaroni and Sausage Casserole

2&2/3 cups dry small white beans (1 lb) 6 cups cold water 2 T. oil 1 lb. fresh pork sausage 1 large clove garlic, minced 1 can whole tomatoes (16 oz) 3/4 cup dark corn syrup 2 T. fresh chopped basil or 1 T. dried basil 1 t. salt 1 t. dried oregano 1/4 t. pepper 1 pkg. elbow macaroni, cooked (8 oz)

Wash and pick over beans. Mix the beans with the water in large kettle, bring to boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Return beans to heat. Bring to boil and simmer 2 hours. or until beans are tender. Drain. Reserve cooking liquid. Heat oil in large deep skillet and brown the sausage and the garlic. Break the sausage into bits and cook until it is all crispy brown, about 15 minutes. Add tomatoes, corn syrup,, 1 cup of the bean liquid, basil, salt, oregano and pepper. Break up the tomatoes and mix skillet contents well. Cover. Reduce heat and simmer 15 minutes. Stir in the beans and cooked macaroni, cover and simmer 15 minutes more over medium low heat. Serve 6 to 8 Source: My Old Recipes

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