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