Pork 'n' Bean Casserole

This makes a very large casserole, but you could bake the casserole in a smaller pan adding only about half as many potatoes (which I recommend for a meatier casserole). I cook this with as many no salt added ingredients as I can. Although this recipe can be made with canned ingredients containing salt.

1 lb. Angus ground chuck, browned and drained of fat
14 oz. extra-firm tofu, prefrozen, defrosted, squeezed dry & crumbled
1 slice cooked bacon, crumbled
3 lbs. russet potatoes in jackets, microwaved al dente & sliced in 3/4 - 1-inch rounds or chunks(less for a meatier casserole)
1 Tbsp. extra-virgin olive oil
2 15 oz. cans navy beans, bean broth reserved
16 oz. canned tomato sauce
1 onion, peeled and microwaved whole
1/2 green bell pepper, cut in strips and microwaved
3 cloves garlic, pressed
2 Tbsp. Worcestershire sauce, or to taste
1 Tbsp. spicey brown mustard
2 Tbsp. molasses
1 dash Tabasco
1 Tbsp. cumin
1/4 tsp. or so paprika
dried parsley, generously
dried mustard, sparingly
salt & pepper to taste
vegetable oil spray

Add to blender tomato sauce, onion (& cooking juice), bell pepper & bacon, blending after each ingredient added. Pour into a large pot sprayed with vegetable oil spray. Add reserved bean broth, 1 cup of water, garlic, Worcestershire sauce, Tabasco, molasses, brown mustard, dry mustard and parsley. Simmer slowly for 5-10 minutes. Add beef and simmer for 1-2 minutes. Add tofu and simmer for 5 minutes. Salt to taste. Remove from heating element and cover with lid.

Spray a large rectangular pan with vegetable oil spray. Add olive oil to coat pan. Line pan with potato rounds. Sprinkle lightly with salt and dried parsley.

Add beans to beef mixture. Adjust seasonings. Pour bean mixture over potatoes and bake in 350 F oven for 30-40 minutes. Cover with foil after removing from oven (or before if top of casserole dries out or browns too quickly).