Sausage And Black Bean Dip Food

TUSCAN SAUSAGE & BEAN DIP

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

BLACK BEAN DIP

Steps:

• Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.

SAUSAGE AND BLACK BEAN DIP

Steps:

• In a food processor, mix beans, 1/4 cup sour cream, garlic, and salt. Pulse until smooth.
• Heat 1 tablespoon of oil in a small frying pan over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Move the sausage to a separate pot and set aside.
• Add the black bean mixture to the Jimmy Dean sausage. Bring to medium heat and stir often until dip is hot, about 5 minutes.
• Spoon the hot dip into a bowl and top with salsa, cheese, remaining sour cream, and cilantro.
• Serve with chips or in a tortilla, and enjoy!

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

BLACK BEANS, SAUSAGE AND RICE

Steps:

• In a large family skillet with lid, heat oil on medium heat.
• Add onion, green onion and garlic; sauté until soft.
• Add sausage and Creole seasoning.
• Once sausage is slightly brown, add Rotel and black beans.
• Stir until just combined.
• Pour chicken broth into measuring cup and add water to measure 2 cups.
• Add 1-cup rice and broth, water mixture to skillet.
• Stir until combined.
• Bring to a boil, cover and reduce heat to a simmer.
• Cook until rice is cooked through and mixture is thickened slightly.

BEEF AND BLACK BEAN TACO DIP

Steps:

• Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Break up any large pieces of beef with spoon, then drain off fat.
• Drain tomatoes, reserving ¼ cup juice.
• Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
• Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
• 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
• Stir dip to recombine and sprinkle with remaining ½ cup cheese.
• Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
• Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.

SMOKY SAUSAGE & BLACK BEAN CHILLI

Steps:

• Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
• Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
• Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
• Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.