BRAISED SAUSAGE AND BEANS
Simmer frozen honey-glazed carrots, beans, and seasonings with kielbasa sausage for a rib-sticking main course that won't break the bank.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic, frozen carrots and sausage; cook 5 to 7 minutes, stirring occasionally, until onion and carrots are tender and sausage is no longer pink.
- Stir in beans, chicken broth and thyme. Heat to boiling. Cover; reduce heat to medium-low, and cook about 5 minutes or until hot.
Nutrition Facts : Calories 620, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4, Fiber 18 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 11 g, TransFat 1 1/2 g
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
COTECHINO AND BRAISED BEANS
Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Its thick casing is pierced all over with a knife, then gently braised in a pot of lentils until done. After the sausage is cooked, it's sliced into round coins, which are then fried crisp in a pan, and used to garnish the lentils or beans.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 9h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Stir in onion. Cook, stirring, until onions are softened and translucent, 6 to 8 minutes. Stir in cranberry beans, chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.
- Pierce Cotechino all over with the tip of a knife, then place in broth and beans mixture. Bring to a simmer, skimming any foam that accumulates. Reduce heat to low; cook until beans are tender, 1 hour. Transfer Cotechino to a cutting board; discard string and casing, then slice into 1/4-inch rounds.
- Stir Swiss chard into bean and broth mixture. Simmer until chard is wilted, 3 to 4 minutes. Season with salt and black pepper to taste.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Working in batches, cook the Cotechino rounds until crisped and browned, about 1 minute per side. Ladle beans into bowls and top with Cotechino rounds.
Nutrition Facts : Calories 496.7 calories, Carbohydrate 52.9 g, Cholesterol 29.7 mg, Fat 19.9 g, Fiber 20.2 g, Protein 28.5 g, SaturatedFat 5.9 g, Sodium 744.7 mg, Sugar 2.5 g
CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
BEST EVER BEANS AND SAUSAGE
When my wife asks what she should make for a gathering, she's always told to bring this-and a couple of copies of the recipe! - Robert Saulnier, Clarksburg, Massachusetts
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.
Nutrition Facts : Calories 316 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 9g fiber), Protein 13g protein.
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
SHEET-PAN KIELBASA WITH CABBAGE AND BEANS
This sheet-pan dinner of roasted kielbasa, caramelized cabbage and white beans marinated in a dill-and-red wine vinaigrette comes together in about a half-hour. There are many different types of kielbasa, but the smoked version typically found at American grocery stores is horseshoe-shaped and, when roasted, tastes a little like pepperoni. Feel free to play around with substitutions: You can use green or red cabbage for the Savoy, though the leaves won't get quite as frizzled and golden. Instead of dill, chives or parsley can bring freshness. Instead of shallot, use scallions, red-pepper flakes or grated garlic for sharp heat. Instead of mustard, you could use horseradish, chopped pickles or sauerkraut for briny acidity.
Provided by Ali Slagle
Categories dinner, weekday, sausages, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25 to 30 minutes.
- Meanwhile, in a medium bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
- Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.
More about "braised sausage and beans recipes"
WHITE BEAN SAUSAGE SKILLET | THE MODERN PROPER
From themodernproper.com
4.9/5 (32)Total Time 30 minsCuisine AmericanCalories 414 per serving
- Add the sausage and cook on both sides until browned, about 4-5 minutes.Add the garlic to the pan and cook until fragrant, about 15 seconds
- Add ⅔ of the beans and 1 cup of chicken stock to the skillet and season with salt, pepper and thyme, stir to combine and bring to a simmer over medium heat.In a medium bowl, smash remaining beans with a fork until a thick paste is formed
SAUSAGES AND BEANS - NICK STELLINO
From nickstellino.com
CREAMY BRAISED WHITE BEANS AND SAUSAGE | ECKRICH
From eckrich.sfdbrands.com
SAVORY SAUSAGE AND BEAN SUPPER | BUSH’S® BEANS
From bushbeans.com
CHICKEN, SAUSAGE AND GNOCCHI RECIPE | REE DRUMMOND | FOOD …
From foodnetwork.com
Reviews 0Difficulty EasyAuthor Ree Drummond
BEANS AND SAUSAGE RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (23)Estimated Reading Time 2 minsServings 8Published Apr 22, 2014
BRAISED SAUSAGE AND WHITE BEANS IN SAVORY PEANUT BUTTER SAUCE
From ilovepeanutbutter.com
SWEET ITALIAN SAUSAGES WITH BRAISED WHITE BEANS AND KALE
From lideylikes.com
RECIPE: BRAISED SAUSAGE & WHITE BEANS - JOHN FODERA'S TUSCAN VINES
From johnfodera.com
BRAISED GREEN BEANS WITH SAUSAGE | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BRAISED BUTTER BEANS WITH SAUSAGE - CHERRY ON MY SUNDAE
From cherryonmysundae.com
BRAISED SAUSAGES WITH BORLOTTI BEANS, ROSEMARY AND SAGE | RECIPES ...
From deliaonline.com
TUSCAN STEW WITH SAUSAGE, BEANS & CABBAGE - FARM TO JAR FOOD
From farmtojar.com
BRAISED SAUSAGES WITH BEANS & GREENS - WAITROSE & PARTNERS
From waitrose.com
SAUSAGE AND BEANS WITH GREENS - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BEER BRAISED CABBAGE AND SAUSAGE RECIPE - IAN KNAUER - FOOD
From foodandwine.com
HOW TO MAKE SAUSAGE AND BEANS WITH GREENS | RACHAEL RAY
From youtube.com
WHIPPED CREAM CHEESE WITH MENTAIKO RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love