CAJUN-STYLE BEANS AND SAUSAGE
Beans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. The sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice that chicken sausage is used in this dish. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.
Nutrition Facts : Calories 355 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 759mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 11g fiber), Protein 18g protein.
HEARTY SAUSAGE 'N' BEANS
Our son, Will, is a brand new dad. He cooked this blend of sausage, beans, tomatoes and rice when we came to visit our newborn granddaughter, Jenna. The beauty of the dish is the simplicity: Toss the ingredients in one pan, simmer, and you've got dinner. Add corn bread and a tossed salad on the side. -Will Owen, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook sausage and onion in oil over medium heat until onion is tender. Add the beans, water, tomatoes and salad dressing mix. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender.
Nutrition Facts : Calories 561 calories, Fat 26g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1624mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 8g fiber), Protein 21g protein.
PINTO BEANS WITH KIELBASA
Sauced-up sausage, tomatoes, green pepper and onion accompany two kinds of beams in this warm main dish from Gloria Slater of Seaford, Delaware. Serve hearty helpings with a salad and rolls for a filling supper.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.
Nutrition Facts :
VEGAN PINTO BEAN BREAKFAST SAUSAGE
These meatless bean-packed sausages taste just like the real thing-and they're full of fiber (5 grams per link).
Provided by Food Network Kitchen
Categories side-dish
Time 3h25m
Yield 6 servings of 2 sausage links
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
- Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
- Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
- Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
- Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.
PINTO BEANS WITH SAUSAGE AND HAM
This recipe started out on FaceBook in our recipe swap group posted by member Vicky. Originally this recipe called for Kidney beans and Hamburger meat which I replaced the kidney beans with Pinto Beans, and used ham instead of Hamburger meat, (adding the ham instead of hamburger was by mistake). I was trying to remember the ingredients by heart. I put this pot of beans on cooking this morning while my neighbors were over helping me get things arranged in the house for the big Super Bowl Game tomorrow. I managed to set aside a bowl to take to work with me next week, thank goodness I did because the next time I saw the pot one of my neighbors was mopping the inside of the pot with a slice of bread.....all the beans were gone!
Provided by GrandmaG
Categories Stew
Time 5h30m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot add pinto beans, and fill with water.
- Add salt, pepper and baking soda. Over medium high heat bring to a rapid boil.
- In a medium fry pan, crumble the bulk sausage and brown. Remove the sausage with a slotted spoon and add to the beans.
- In the same fry pan with the sausage grease add chopped onions, chopped bell peppers, and both fresh and canned mushrooms.
- Saute the vegetable mixture over medium heat until the onions are clear and the fresh mushrooms have cooked, about 15 minutes.
- Add the vegetable mixture, grease and all to the beans.
- Add cubed ham.
- Add mashed roasted garlic, creole seasoning and the oregano.
- Bring to a rapid boil, then reduce heat to low and cook for 3 to 4 hours adding water a cup at a time as needed it will form a thick broth. Beans are done when you can mash one easily with no resistance.
- You can also add all ingredients to a crock pot and cook on low for 12 hours 6 hours on high.
MY SLOW COOKER PINTOS & SMOKED SAUSAGE
My family says these are the best pintos they ever had even the ones that said they didn't like beans much usually go back for 2nd helpings great comforting food along with homemade southern cornbread
Provided by Crystal Ball
Categories Other Main Dishes
Time 12h
Number Of Ingredients 6
Steps:
- 1. rinse and look through beans put into 7 quart slow cooker with beef boullion cubes add enough water to cover beans probably about 4 quarts allowing beans to swell and not get dried out
- 2. cook on high about 4 hours turn on low cook about 4 more hours
- 3. add chopped onion and sliced sausage and salt to taste then allow beans to cook on low for at least 4 more hours on low
- 4. great served with homemade southern cornbread
PINTO BEAN & ANDOUILLE SAUSAGE STEW RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 16
Steps:
- Pick over beans to remove any pebbles or broken beans and rinse under cold water. Place in a bowl, cover with 3 inches of cold water and soak for at least 6 hours or overnight. Heat oil in a large heavy casserole or Dutch oven over medium heat. Add sausage and bacon and cook, stirring occasionally, until the bacon is almost crisp, 7 to 10 minutes. Remove with a slotted spoon to a small bowl and set aside in the refrigerator. Add onions cook, stirring, over medium heat, until soft and lightly brown, 8 minutes. Add garlic and cook for 2 minutes. Add bell peppers and chile pepper to taste; continue to cook, stirring, until the mixture is soft, about 3 minutes. Stir in paprika. Add tomatoes and cook until they release their juice, about 2 minutes. Drain the beans. Stir the beans and 8 cups water into the pot; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour. Stir in the reserved sausage and bacon along with salt and pepper. Continue simmering, adding a little water if the beans are dry, until the beans are very soft and beginning to break down, about 30 minutes more. Stir in lime zest and juice.
PINTO BEAN AND SAUSAGE SOUP
The woman who owned and made the soups at my favorite deli was retiring. I asked her why, and she said, 'I'm an old lady, I'm tired of getting up early for work.' She gave me the recipe to one of my favorites. I made a few tweaks, it's DELICIOUS.
Provided by jobblychef
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h20m
Yield 8
Number Of Ingredients 15
Steps:
- Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
- Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
- Stir garlic into onion mixture until fragrant, about 1 minute more.
- Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
- Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place smoked sausage on a baking sheet.
- Bake sausage in the preheated oven until browned, about 10 minutes.
- Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 52 g, Cholesterol 35.2 mg, Fat 17.1 g, Fiber 11.4 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 1363.5 mg, Sugar 9.5 g
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