SMOKED SAUSAGE AND BAKED BEAN SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
- Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.
SPANISH RED BEAN & SAUSAGE STEW
Steps:
- Heat a large deep fry pan or stock pot with a medium heat and add in 3 tbsp extra virgin olive oil
- Meanwhile, cut the sausage into 1/2 inch (1.25 cm) thick rounds, roughly chop the onion, roughly chop the garlic, cut the carrot into large chunks and finely chop the green bell pepper
- After heating the olive oil for 3 to 4 minutes, add in the pieces of sausage, mix with the olive oil, once the pieces of sausage are lightly sauteed, about 5 minutes, remove from the pan and set aside
- Using the same pan with the same heat, add in the chopped vegetables, mix with the olive oil, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp ground cumin, quickly mix together, then add in 2 1/2 cups canned kidney beans (drained & washed), season with sea salt & black pepper and add the sausages back into the pan, gently mix together, then add in 2 cups vegetable broth and 1 bay leaf, turn up to a high heat
- Once the broth comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 to 15 minutes, then remove from the heat
- Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Nutrition Facts : Calories 345 kcal, Carbohydrate 24 g, Protein 14 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 31 mg, Sodium 567 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
WHITE BEAN AND SAUSAGE SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
- Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
- To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.
SLOW COOKER RED BEANS & SAUSAGE
Being from Louisiana, my go-to comfort food is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. -Lisa Bowie, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.
Nutrition Facts : Calories 283 calories, Fat 14g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 1534mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 27g fiber), Protein 25g protein.
RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)
Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup.
Provided by JanetB-KY
Categories Ham
Time 4h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
- Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
- Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
- Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.
CAJUN STYLE RED BEAN AND RICE SOUP
This is a very hearty, spicy soup. Makes for a filling first-course serving.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
- Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
- Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
- Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g
RED BEANS AND SAUSAGE
Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.-Cathy Webster, Morris, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.
Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 706mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 8g fiber), Protein 16g protein. Diabetic Exchanges
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
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