Kidney Bean Sausage Supper Food

BEST EVER BEANS AND SAUSAGE

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.

SPICY SAUSAGE-KIDNEY BEAN SOUP

Steps:

• Pick over dried beans and soak for at least 4 hours. If not using a pressure cooker, soak beans overnight.
• Place beans in pressure cooker with enough beef stock or water to cover by 2 inches and process 12-15 minutes, depending on how long they've been soaked. (Feel free to add extra garlic or a bay leaf if you so desire.) Allow to come down from pressure naturally. If not using a pressure cooker, place in pot and simmer for 2-3 hours until almost tender, adding more liquid if necessary.
• In a large Dutch oven brown sausage, stirring to crumble the meat. Drain pan drippings if desired. Add onion and garlic and saute until transparent. Add tomatoes, bay leaf, stock or water, salt, seasoned salt, thyme and beans with their liquid whether canned or processed dry. Cover and simmer for 1 hour, stirring occasionally. Add bell pepper and diced potato; cover and simmer 20 more minutes until potatoes are tender. Remove bay leaf before serving.

THE EASIEST HOT SAUSAGE & KIDNEY BEANS WITH RICE

Steps:

• Get your rice started so that it'll be finished cooking when you are ready to eat.
• Slice the Hot Links lengthwise and then cut into bite-sized pieces.
• Peel your onion & de-seed the pepper. Cut the green pepper and onion into 1/2 inch chunks (you could also do strips, if you prefer).
• Heat your oil in a large skillet over medium heat. Add your peppers and onions and cook until they are the desired "done-ness" (I prefer mine well-cooked, so I occasionally pop them in the microwave for a minute or two to speed up the cooking process.).
• Remove peppers & onions from skillet (place in a bowl until later).
• Place sausage in skillet and cook until desired "done-ness" (we like ours nearly "blackened" with a bit of crisp on the outside).
• Drain most of the oil from skillet and then return onions/peppers. Add the can of kidney beans (drained).
• Continue cooking for several minutes to heat the beans and get some of the sausage flavor in the veggies.
• To serve: spoon a scoop of cooked rice on each plate/bowl (this is a bowl meal at our house!) Then top with the sausage mixture. A hearty spoonful (or two) of salsa on top finishes it off!
• This is usually from cabinets/fridge to plate in about 30 minutes. This time-range depends on how well cooked you like the vegetables, if you do any pre-cooking in the microwave, etc.
• In our house this recipe, as indicated above, serves 2 adults and 2 children (under the age of 3), with one serving leftover. I estimate that to serve *about* four.

KIELBASA AND KIDNEY BEANS

Steps:

• In a skillet, cook sausage for 2-3 minutes. Stir in onion and peppers. Cook and stir until sausage is lightly browned and vegetables are tender; drain. Combine brown sugar, steak sauce, vinegar and Worcestershire sauce; stir into skillet. Add beans. Cook and stir until heated through.

SAUSAGE & BEAN CASSEROLE

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.

KIELBASA AND KIDNEY BEANS

Steps:

• In a large skillet over medium-high heat, heat sausage for 2-3 minutes.
• Stir in onion and peppers; Cook and stir until vegetables are tender and sausage is lightly browned.
• Drain off liquid in pan.
• Stir in brown sugar, steak sauce, vinegar, and Worcestershire sauce; Add beans.
• Continue to cook and stir until heated through.

SPICY SAUSAGE & BEAN ONE-POT

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.