ITALIAN THREE BEAN AND SAUSAGE CASSEROLE
Spicy pork sausage gives this hearty casserole a kick, making it the perfect, flavorful dish to bring to any potluck or large gathering.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 10-inch skillet, cook sausage, bell pepper, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- In ungreased 3-quart casserole, mix sausage mixture and remaining ingredients. Bake uncovered about 45 minutes, stirring once, until hot and bubbly. Garnish with additional basil.
Nutrition Facts : Calories 530, Carbohydrate 70 g, Cholesterol 30 mg, Fiber 17 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 0 g
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.
SAUSAGE & BEAN CASSEROLE
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
- Add 1 finely chopped onion and cook gently for 5 minutes.
- Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
- Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
- Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
- Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
- Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
- Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
- Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.
Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium
SLOW COOKED THREE BEANS AND SAUSAGE
Make and share this Slow Cooked Three Beans and Sausage recipe from Food.com.
Provided by carolinafan
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 5-quart slow cooker, combine the first 12 ingredients.
- Sprinkle with oregano and thyme if desired.
- Cover and simmer on low for 4 to 4-1/2 hours or until heated through.
- Discard bay leaf.
- Serve with rice.
Nutrition Facts : Calories 499.9, Fat 27.9, SaturatedFat 9.8, Cholesterol 58, Sodium 1653.1, Carbohydrate 32.8, Fiber 9.7, Sugar 3.3, Protein 29.6
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
SAUSAGE, WHITE BEAN AND KALE SOUP
This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
- Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
- Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g
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THREE BEAN AND SAUSAGE BAKE - RECIPE GIRL
From recipegirl.com
Reviews 4Category Main CourseCuisine AmericanTotal Time 1 hr
- Spray a large nonstick skillet with nonstick spray. Heat over medium high. Add kielbasa and cook, stirring occasionally, until browned, 3-4 minutes. Add the onion and garlic; reduce heat and cook, stirring occasionally, until the onion is softened, about 4 minutes. Add all beans, water, ketchup, mustard, vinegar, and brown sugar; cook, stirring occasionally, until the flavors are blended, about 5 minutes. Pour the bean mixture into the baking dish.
- Sprinkle the bean mixture with the cheese. Bake the casserole until bubbling in the center, 35 to 40 minutes. Let stand about 5 minutes before serving.
WHITE THREE-BEAN CHILI WITH SAUSAGE - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (22)Total Time 35 minsCategory Soup And StewCalories 204 per serving
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, red bell pepper and jalapeno and cook until softened and the onion is translucent, about 5 minutes. Stir in the garlic, cumin, oregano, coriander and garlic and cook until fragrant, less than a minute.
- Add all the beans, chicken broth, and salt and pepper to taste. Bring to a simmer, then lower the heat to a gentle simmer. Cook 15 minutes, stirring occasionally.
- Stir in the sour cream and continue cooking 10-12 minutes, until the liquid reduces slightly. Remove from the heat and stir in the cheese and parsley. Serve warm in bowls and add more cheese if you like.
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- Place pepper in a small bowl and cover with hot water. Let soak until softened, about 20 minutes. Drain, remove stem and seeds, and set pepper aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8–10 minutes. Add beans, bacon, and garlic, then add water to cover by 3”. Bring to a simmer, skimming foam from surface and adding more water as needed to keep beans submerged, and cook 1 hour.
- Add reserved pepper and sausage to beans and cook until beans are tender, 60–75 minutes. Transfer sausage to a cutting board and slice. Discard pepper. Mix in vinegar and season with salt.
- DO AHEAD: Beans and sausage can be cooked 1 day ahead. Cover and chill. Reheat gently before serving.
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