Great Northern Bean & Sausage Bake
We prefer the breakfast links because they are so flavorful. You can cut back on the fat by using turkey links instead of beef and pork. Also, when you are able to get fresh tomatoes, go ahead and use those instead of canned. You’ll need about 6 tomatoes, chopped fine, to replace the canned. Don’t bother removing the seeds – it’s all good.
1 onion, halved and sliced thin
2 garlic cloves, chopped
2 (14 oz.) cans of Great Northern beans, rinsed and drained
2 t dried thyme
1 t celery seeds
1/2 t of salt
1/4 t of pepper
6 to 8 breakfast sausage links, cut into bite size pieces (about 1/3′rds)
1 small to medium zucchini, course cut chunks, about 1 inches
2 (14 oz.) cans diced tomatoes, drained
Set the oven temperature to 450 degrees and allow to preheat.
Spray the lid, sides and bottom of a cast iron Dutch oven with a non stick cooking spray.
Scatter the onions then the garlic over the bottom of the pot.
Place the beans into the pot and spread them out into a smooth layer.
Sprinkle the beans with the thyme, celery seeds, salt and pepper.
Lay the sausage links in a single layer over the beans.
Add the zucchini, and finally the tomatoes.
Cover the pot and bake 35 to 40 minutes or until the pot is bubbling hot.
Makes 4 servings