ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Three-Bean Casserole

Ingredients

1 pound bulk pork sausage

2 medium celery stalks, sliced (1 cup)

1 medium onion, chopped (1/2 cup)

1 large clove garlic, finely diced

2 cans (21 ounces each) baked beans in tomato sauce

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

1 tablespoons honey

1/4 cup brown sugar

1 tablespoon white or cider vinegar

1/4 teaspoon hot sauce

Directions

Heat oven to 400 degrees

Cook sausage, celery, onion, and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink. Drain.

Mix sausage mixture and remaining ingredients in ungreased 3-quart casserole. Bake uncovered about 45 minutes, stirring once, until hot and bubbly.

Slow Cooker Directions

Substitute 1/2 cup ketchup for the tomato sauce. Cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink. Drain. Mix sausage mixture and remaining ingredients into a 3-1./2 to 6-quart slow cooker. Cover and cook on high heat 2 hours to blend flavors; then reduce heat to low and cook for 2 hours.