Spicy Sausage Bean One Pot Recipes

Steps:

• Heat the oil in a large ovenproof pan, add the sausages and brown for few mins. Remove from the pan. Add the leeks and carrot and gently soften for 10 mins.
• Mix the breadcrumbs with a little sage. Heat grill to medium. Add 1 tbsp sage and the garlic to the pan. Cook for 1 min, then add the stock and tomatoes. Tuck in the sausages. Simmer for 10 mins until the sauce has reduced a little and the sausages are cooked. Season, stir in the beans, then simmer for 2 mins more. To serve, scatter the sage crumbs over the top and grill for 5 mins until golden.

Steps:

• Heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.
• Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins, or until the sausages are cooked through. Season and sprinkle with the parsley.

Steps:

• Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
• Turn broiler on and set rack in the middle of the oven.
• Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

Steps:

• In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
• Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
• Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
• Remove from heat; stir in cheese. Top with tomato and cilantro.

Steps:

• Preheat oven to 180 deg C/350 deg F/Gas 4.
• Heat a large flameproof casserole or dutch oven over medium-high heat. If using oil heat and then brown sausages, in 2 batches, about 10 minutes. Drain excess oil/fat if desired.
• Lower heat to medium-low then add onions and cook for 5-6 minutes or until soft.
• While onions are cooking mix all liquid ingredients and sugar in a jug. When onions are ready add contents of jug and bay leaves. Raise heat and bring to the boil. Reduce heat to medium, then add sausages and beans. Place in oven for 40 minutes until thick.
• Stir in chopped parsley to serve.

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.