Best Baked Beans

• 1- 1/2 pound Bulk Pork Sausage
• 1 whole Large Onion
• 1 can (14.5 Oz. Can) Green Beans
• 1 can (15 Oz. Can) Lima Beans
• 1 can (15 Oz. Can) Wax Beans
• 1 can (15 Oz. Can) Kidney Beans
• 1 can (15 Oz. Can) Black Eyed Peas
• 1 can (15 Oz. Can) White Beans
• 1 can (15 Oz. Can) Navy Beans
• 1 can (large 40 Oz. Can) Pork 'n' Beans
• 1 can (large 28 Oz. Can) Stewed Tomatoes
• 9 ounces, fluid Molassas
• 2 cups Prepared Salsa
• 2 cans (small 8 Oz. Can) Tomato Sauce
• Cajun Seasonings, To Taste
• Garlic Salt, to taste

1. Preheat oven to 300 degrees.
2. Heat a large skillet over medium-high heat and start to brown the sausage.
3. While the sausage is cooking, chop the onion and add to the pan.
4. Keep an eye on this while it cooks.
5. You want the sausage cooked, but dont let it get overdone.
6. While the sausage and onion are doing their thing, get the beans ready.
7. Youre gonna need a really big bowl.
8. Drain the liquid from the canned beans and dump into the large bowl.
9. Add in the pork n beans (undrained), stewed tomatoes (undrained), tomato sauce, molasses, salsa and tomato sauce.
10. Stir this all together.
11. When the sausage is cooked, add it into the mix.
12. Season to your liking with Cajun seasonings and garlic salt.
13. Divide the beans into two 13x9-inch pans and stick them in the oven.
14. Let the beans bake uncovered for 3-4 hours; you want most of the liquid cooked out and the top to be dark brown.
15. If you dont need 2 pans of beans, go ahead and pour half the mixture into a gallon-sized zip bag and stick em in the freezer.
16. Dont feel like you have to use the beans listed.
17. You can change them up to suit your taste.
18. Ive been known to use black beans, pinto beans and garbanzo beanswhatever I have in the pantry.

sausage, onion, green beans, beans, wax beans, kidney beans, white beans, beans, beans, tomatoes, fluid molassas, salsa, tomato sauce, cajun, garlic

Taken from tastykitchen.com/recipes/main-courses/best-baked-beans-2/ (may not work)