Ingredients
1 pound bulk hot Italian sausage2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1 package (16 ounces) coleslaw mix1 jar (24 ounces) garlic and herb spaghetti sauce3 cups water
Preparation
In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 16-20 minutes.
