Tropical Baked Beans

Tropical Baked Beans

8 ounces turkey Italian sausage, casing removed, optional

1 1/2 cups cubed jicama

1 5 1/4 ounce can tropical fruit salad, drained

1 15 ounce can red beans or 1 1/2 cups cooked dry packaged red beans, rinsed, drained

1 15 ounce can black beans or 1 1/2 cups cooked dry packaged black beans, rinsed, drained

1 15 ounce can Navy or great northern beans or 1 1/2 cups cooked dry packaged Navy or great northern beans, rinsed, drained

1 14 ounce can diced tomatoes, undrained

1/2 cup coarsely chopped orange essence pitted prunes

1/2 cup mango chutney

3 tablespoons cider vinegar

1 1/2 to 2 teaspoons ground cumin

1/2 teaspoon ground allspice

1/4 to 1/2 teaspoon red pepper flakes

If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble. Discard all but 1 teaspoon fat from skillet; add jicama to skillet and saute until beginning to brown, about 5 minutes.

Mix all ingredients in 2 1/2 quart casserole. Bake, covered, at 350F for 30 minutes.

Serves 12.