Print Ingredients 8 ounces Italian sausage 1 1/2 cups jicama (small) 1 can (15-ounce) tropical fruit salad with liquid 1 can (15.5-ounce) red beans 1 can (15.5-ounce) black beans 1 can (15.5-ounce) navy beans 1 can (14-ounce) diced tomatoes with liquid 1/2 cup pitted prunes, chopped 1 jar (9-ounce) mango chutney 3 Tablespoons vinegar Number of Servings : 8 Serving Size: 370 g Directions Crumble bulk sausage into a skillet and cook over medium heat until browned: drain thoroughly on paper towels. (If sausage in casing is used, slice thin before cooking.) Discard all but 1 tablespoon of fat. Peel jicama, cut into cubes. Add to skillet and saute 5 minutes. Mix all ingredients in a 3 or 4 quart casserole or pan or crockpot. Cover and bake at 350°F. 1-2 hours. (Crockpot – High 1-2 hours, Low 2-12 hours). Serve hot with green salad and bread. Casserole may be made without meat. Chutney is essential for the complex spice flavor. Voted #1 dish at bean buffet.