Margie Janke, Fullerton, ND Developed as a way to get her children to willingly eat dry beans. It worked! To download a Spanish translation of this recipe click here. Print Ingredients 1 pound bulk pork sausage 1 12-ounce bottle chili sauce 2 14.5-ounce cans diced tomatoes 1 15-ounce can tomato sauce 1 onion, coarsely chopped 1 cup green pepper, coarsely chopped 2 cups cooked black beans, rinsed and drained OR 1 15.5-ounce can black beans, rinsed, drained 5 large garlic cloves, pressed or minced 1/4 teaspoon liquid smoke 1/2 teaspoon thyme 1 teaspoon dry basil, crushed 24 ounces medium shell or linguine pasta Number of Servings : 9 Serving Size: 1 cup Margie Janke, Fullerton, ND Developed as a way to get her children to willingly eat dry beans. It worked! To download a Spanish translation of this recipe click here. Directions In a heavy skillet over medium heat, brown sausage. Drain grease. Return sausage to pan and add 1 cup water to meat. Bring water to a boil. Pour into a strainer and drain. Combine all ingredients, except pasta, in a slow cooker. Cook 4 hours on High OR 8-12 hours on low. Cook pasta, serve sauce over pasta. Garnish with cheese, if desired. Refrigerate or freeze leftovers. Reheat in microwave. Yield: Nine one-cup servings.