1 (15-ounce) can Great Northern beans, rinsed & drained
1 (15-ounce) can low-sodium pinto beans, rinsed & drained
1 (15-ounce) can low-sodium red kidney beans, rinsed & drained
1 cup water
1/2 cup ketchup
2 Tablespoons spicy brown mustard
1 Tablespoon cider vinegar
1 Tablespoon packed brown sugar
1/2 cup low fat shredded Cheddar Cheese
Preheat oven to 350 degrees F. Spray 9x13-inch baking dish with nonstick spray.
Spray a large nonstick skillet with nonstick spray. Heat over medium high. Add kielbasa and cook, stirring occasionally, until browned, 3-4 minutes. Add the onion and garlic; reduce heat and cook, stirring occasionally, until the onion is softened, about 4 minutes. Add all beans, water, ketchup, mustard, vinegar, and brown sugar; cook, stirring occasionally, until the flavors are blended, about 5 minutes. Pour the bean mixture into the baking dish.
Sprinkle the bean mixture with the cheese. Bake the casserole until bubbling in the center, 35 to 40 minutes. Let stand about 5 minutes before serving.
If preparing this as a GLUTEN FREE dish, be sure to check the following ingredients to make sure they are gluten free: kielbasa, beans, ketchup & spicy brown mustard. Serve on top of some Gluten Free cornbread!
Make ahead: Prepare through step 2, then let cool completely. Wrap well and freeze for up to 1 month. Thaw in refrigerator overnight. Unwrap and continue on to step 3 to cook.
Nutritional Information per serving (Serving size: 1 cup):Calories 364, Fat 8g, Saturated Fat 2g, Fiber 11g, Protein 27g, Cholesterol 41mg, Carbohydrates 46g