SAUSAGE & BEANS WITH RICE
This hearty casserole has a flavor combination that the whole family will love. "My husband, who is always suspicious of new dishes, loves this one. It's become a regular in our rotation." -Beth Cholette of Penfield, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in oil until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish., Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender.,
Nutrition Facts : Calories 529 calories, Fat 23g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1504mg sodium, Carbohydrate 59g carbohydrate (19g sugars, Fiber 8g fiber), Protein 21g protein.
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.
EASY BEANS AND RICE WITH SAUSAGE RECIPE
Beans and Rice is one of the most versatile and hearty dishes one could make. Use this recipe as a guide and create your own dish."*" See Kitchen Notes for more information or links to special ingredients.
Provided by MJ of MJ's Kitchen
Categories Dry Beans Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large braiser or Dutch oven over medium-low heat. Add the onion and celery. Cook stirring occasionally for 4 minutes. (If you are using a non-roasted pepper, add with the onion and celery).
- Add sausage and garlic. Cook for about 2 minutes for andouille, 4 minutes for chorizo (or until cooked).
- Add the chile peppers, beans, liquid, oregano, and chile paste. Bring to a boil.
- Add the rice and stir just enough to mix the rice up with the other ingredients.
- Reduce the heat to low, cover and cook for 20 minutes or until liquid is absorbed. Taste. If the rice isn't quite done, add 1/4 cup hot water, cover and cook another 2 minutes. Let set for 5 minutes.
- Stir in the cilantro/parsley and season to taste with salt and pepper.
- Serve hot with garlic bread or a side salad.
PINTO BEANS & SAUSAGE WITH RICE
Make and share this Pinto Beans & Sausage With Rice recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Beans
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sort and wash beans.
- Soak beans overnight in water.
- Add spices to beans and bring to a boil.
- Using a heavyweight covered pot, simmer 1 1/2 - 2 hours.
- Stir occasionally to ensure they do not burn.
- During last hour add sausage.
- During last 1/2 hour make white rice.
- (For this recipe I boil 4 cups water and 1 teaspoon salt. Once water is rolling add 2 cups white rice. Bring to another boil, cover and reduce heat to medium-low. Cook on stovetop for 30-35 minutes. Do not uncover pot to stir until cooking time is completed.).
- Serve beans over hot rice.
- Add cheddar cheese and green onions to top if desired.
- ***Note to make these beans thicker, when sausage is added, remove 3/4 cups of the beans from pot and mash. Return mashed beans to pot.***.
Nutrition Facts : Calories 414.7, Fat 24.6, SaturatedFat 8.7, Cholesterol 51.6, Sodium 2115.2, Carbohydrate 24, Fiber 7.1, Sugar 1.3, Protein 24.1
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 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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