Three Bean Casserole

• 3/4 pounds Bulk Pork Sausage
• 1 pound Little Smokies Sausages
• 3/4 pounds Ground Beef
• 2 Medium Stalks Celery, Sliced
• 1 Medium Onion, Chopped
• 3 cloves (Large Cloves) Garlic, Peeled And Finely Chopped
• 2 cans (21 Oz Each) Baked Beans (any Variety)
• 1 can (15 Oz Can) Lima Or Butter Beans, Drained
• 1 can (15 Oz. Can) Kidney Beans, Drained
• 2 cups Ketchup
• 4 Tablespoons Honey Or (sub Organic Packed Brown Sugar)
• 4 Tablespoons Ground Mustard
• 4 Tablespoons White Or Cider Vinegar
• 1/2 teaspoons Red Pepper Sauce (or More To Taste)
• Salt And Pepper, to taste

1. In a 10-inch skillet, add the sausages, ground beef, celery, onion, and garlic and cook over medium heat 8-10 minutes, stirring occasionally, until the meat is no longer pink.
2. Remove from heat and drain off the grease.
3. In a 6-quart slow cooker with removable crock, combine the meat mixture and remaining ingredients.
4. Cover and cook on low heat setting for 5-6 hours.
5. Turn off the slow cooker, let the contents cool, then transfer the crock to the refrigerator (the flavors really come together if you refrigerate overnight).
6. The next day reheat them in the slow cooker, on low heat setting, for another 2 hours Serve and enjoy!
7. Recipe adapted from Betty Crocker.

sausage, sausages, ground beef, stalks celery, onion, garlic, beans, butter, kidney beans, ketchup, honey, ground mustard, white or, red pepper, salt

Taken from tastykitchen.com/recipes/main-courses/three-bean-casserole-2/ (may not work)