Cassoulet

1 pound "hot" smoked pork sausage

One 15-1/4 oz can Trappey's Lima Beans, drained

Two 16 oz can Trappey's Pork & Beans with Jalapeno, undrained

Two 15-1/4 oz can Trappey's Dark Red Kidney Beans, drained

1/2 pound ham, cut in 1/2 inch cubes

1 tsp salt

1/2 tsp pepper

1/2 tsp mustard

One 8 oz can tomato sauce

1/2 cup catsup

1/4 brown sugar

1 medium onion, chopped

Split sausage lengthwise and pan fry until browned; cut into two or three pieces each. Combine sausage, beans, and ham. Add remaining ingredients. Pour mixture into a *slow cooker. Cook on High for one hour then turn to Low for 4-5 hours.

*Can be cooked in large pot on medium heat until flavors have blended and liquid has thickened.

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Cajun Country -- New Iberia, Louisiana