Pinto Bean And Sausage Soup Food

ESCAROLE AND BEAN SOUP WITH SAUSAGE

Steps:

• Remove casing and cut each sausage link into 8 pieces; shape into balls.
• Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
• Remove sausage from pan and set aside. Discard pan drippings.
• Return pan to heat; add remaining 2 Tbsp basting oil and onions.
• Cook, stirring occasionally, 2-3 min, until onions are translucent.
• Add garlic; cook, stirring until softened, about 1 minute
• Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
• Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
• Reduce heat and simmer 10 minute
• Add pasta; simmer 10 minute
• Add parsley and lemon juice. Season to taste with salt and pepper.

ITALIAN SAUSAGE BEAN SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

PINTOS AND SAUSAGE

Steps:

• Rinse and drain the beans and place in a large bowl. Cover beans with water, cover the bowl and refrigerate overnight.
• Heat oil in a Dutch oven and saute the onion, green pepper, and sausage until onion becomes translucent.
• Add garlic and cook 1 minute.
• Drain beans and add to pot along with 6 cups of water. Bring to a boil and then simmer 60 minutes. Watch the water level and add more if neccesary to keep beans covered.
• Add remaining ingredients and simmer 30 more minutes, or until beans are tender.

HEARTY SAUSAGE 'N' BEANS

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.

SOUTHERN PINTO BEANS AND SAUSAGE

Steps:

• In a large skillet, fry up sausage breaking it up in small chunks as it cooks.
• If needed, drain off excess oil off sausage, leaving 2 tablespoons in the pan with sausage.
• Add chopped onions and peppers, and sauté until soft and tender.
• Pour in undrained pinto beans and tomato sauce; simmer for 10 minutes.
• Serve with cornbread if desired.

PINTO BEAN AND SAUSAGE SOUP

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.

CREOLE PINTO BEANS AND SAUSAGE

Steps:

• Soak beans overnight (or at least several hours). Once they are soaked, rinse and put in a big pot of cold water. Cover the beans with about a half gallon of water. You want the beans covered plus about 1 inch. Cut the Conecuh sausage into half inch pieces, and add it to the beans. Turn on medium heat and let simmer for about an hour. Be sure to add more water as it evaporates so that you don't scorch the beans. Once spices are added, cook about 30 more minutes.

SAUSAGE, BEAN AND CABBAGE SOUP

Steps:

• Heat olive oil in a large stock pot.
• Saute onions and garlic just until soft and transparent. Remove with a slotted spoon and set aside.
• Add sausage chunks to pan and brown all over, about 3-5 minutes.
• Return onions and garlic to pan.
• Add remaining ingredients.
• Bring to a boil, stirring often to keep from burning.
• Reduce heat, simmer 45-60 minutes stirring occasionally.
• Adjust seasonings to taste.

VEGAN PINTO BEAN BREAKFAST SAUSAGE

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.