Smoked Sausage And Beans Food

BAKED BEANS WITH SMOKED SAUSAGE

Steps:

• Preheat oven to 350 degrees.
• In a Dutch oven, cook bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
• Add onion to bacon drippings and cook until soft.
• Add garlic and smoked sausage and cook until sausage is browned.
• Stir in remaining ingredients. Bring to a simmer. Place Dutch oven, uncovered, in oven and cook for 45 to 55 minutes, until thick.

SMOKED SAUSAGE AND BAKED BEAN SOUP

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.

SMOKED SAUSAGE AND RED BEANS

Steps:

• In a 6 quart or larger slow cooker, combine the smoked sausage, kidney beans, onion, garlic, rice and water. Season with Cajun seasoning, hot pepper sauce, salt and bay leaf. Cover and set on High. Once it gets heated through, stir to distribute everything evenly. Cover and cook on Low for 6 hours or on High for 4 hours.

BARBECUED SMOKED SAUSAGE AND LIMA BEANS

Steps:

• In a large nonstick skillet, saute the onion, green pepper and garlic in oil for 1 minute. Add sausage; cook and stir 4-5 minutes longer or until sausage is lightly browned. Stir in the tomatoes, brown sugar, vinegar, mustard, chili powder, ginger, salt and pepper. Bring to a boil. Stir in lima beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve over rice.

AMY'S PO' MAN GREEN BEANS AND SAUSAGE DISH

Steps:

• Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
• Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.

CUBAN SMOKED SAUSAGE WITH CHICKPEAS

Steps:

• Slice sausage lengthwise, then cut into 1/4-inch slices.
• Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

SMOKED SAUSAGE WITH WHITE BEANS

Steps:

• Heat oil in a large pot. Add sausage and cook 3 - 4 minutes. Add onion, green pepper and garlic. Cook 5 more minutes.
• Stir in beans, cumin, and peppers. Add water just to cover. Bring to a boil, reduce heat to medium low, cover and simmer for at least 2 to 3 hours, until beans are tender and creamy.
• Just before serving, stir in green onions and salt.

SMOKED SAUSAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
• Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
• Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
• Ladle the soup into bowls. Serve hot, with crusty bread slices.

SMOKED SAUSAGE AND BEANS

Steps:

• In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.

SMOKED SAUSAGE AND THREE-BEAN STEW

Steps:

• Cut sausage down the middle lengthwise.
• Then cut across in about one-half to one inch sections.
• Heat oil in pan, add sausage and brown.
• Open all the cans. (Do not drain off liquid from cans.).
• Add entire contents of all the cans.
• Salt and pepper to taste.
• Lightly simmer until heated through.
• This is great reheated and can be frozen. Recipe can easily be doubled or tripled. Good with crunchy cornbread. This is a one-pan recipe. Easy clean-up!

RED BEANS AND SMOKED SAUSAGE

Steps:

• In large stew pot, soften onions in oil for 1 minute.
• Add water.
• Wash beans and pour into stew pot.
• Cover and cook on low for 1 hour and 30 minutes.
• Remove 1/4 cup of beans and mash, then return to pot and stir.
• Continue to cook until gravy becomes thickened.
• About 10 to 20 minutes.
• Cut sausage into pieces about 1 inch long and add to the beans.
• Add salt, pepper, chili powder, and cumin powder.
• Continue to cook for 15 to 20 minutes.
• Serve over rice.

CHEESY SMOKED SAUSAGE AND BEANS

Steps:

• In a large Dutch oven or pot, brown the ground beef with smoked sausage, onion, garlic, bell pepper, chili flakes and jalapeno peppers (if using) until the meat is well browned (about 10-12 minutes) drain fat.
• Add in the undiluted soup, diced tomatoes with juice, green chilies (if using) pinto beans with juice and pork and beans with juice; stir to combine then season with salt and pepper to taste; bring to a boil and simmer uncovered for about 1 hour, stirring occasionally (you might want to add in some sugar if desired).
• At the end of cooking stir in the cheddar cheese until combined.

PRESSURE-COOKER SMOKED SAUSAGE AND WHITE BEANS

Steps:

• Place water, beans, sausage, ham hock, onion, garlic, salt, sugar and seasonings in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 22 minutes., Quick-release pressure. Press cancel. Remove ham hock. Serve bean mixture with rice, parsley and desired amount of cooking liquid. If desired, serve with chili sauce.

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.

BARBECUED BEANS WITH SMOKED SAUSAGE

Steps:

• Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray.
• In a large bowl, mix together all six ingredients; spread out into baking dish. Bake for 45 minutes.

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.