Zesty Hot Sausage And Beans Food

SPICY SAUSAGE & BEAN ONE-POT

Steps:

• Heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.
• Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins, or until the sausages are cooked through. Season and sprinkle with the parsley.

ZESTY SAUSAGE & BEANS

Steps:

• In a large skillet, brown the sausage. Transfer to a 4-qt. slow cooker; add the beans, tomato sauce, green pepper, onion, water, bacon, brown sugar, vinegar, garlic, thyme, marjoram and cayenne. Cover and cook on low for 5-6 hours or until vegetables are tender. Serve with rice. Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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.

CAJUN-STYLE BEANS AND SAUSAGE

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.

SAUSAGE & BUTTER BEAN STEW

Steps:

• Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
• Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

SPICY SAUSAGE, CHICKEN AND BEAN POT

Steps:

• Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
• Turn broiler on and set rack in the middle of the oven.
• Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

ZESTY HOT SAUSAGE AND BAKED BEANS

Steps:

• In a 3 quart dutch oven over medium heat crumble and brown sausage with onions. Drain. Add beans, Surgar, ketchup, and mustard. Bake at 350 Deg. for 1 and 1/2 hours or until hot.

BEAN & SAUSAGE HOTPOT

Steps:

• In a large casserole, fry the sausages until brown all over - about 10 mins.
• Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

SAUSAGE & BEAN CASSEROLE

Steps:

• Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
• Add 1 finely chopped onion and cook gently for 5 minutes.
• Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
• Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
• Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
• Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
• Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
• Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
• Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

CURRIED SAUSAGE AND BEAN HOT POT

Steps:

• Grill the sausages and chop into approx 5 pieces.
• Heat oil on low heat and fry onions and carrot until soft.
• Add curry powder and tumeric to onion and carrot and cook for 1 minute stirring.
• Add stock cube to the water and pour on to the onion and carrot. Cook for 2 minutes, then add beans, sausages and peas. stir in well and simmer until hot through.
• Serve with boiled rice.

RED BEANS AND SAUSAGE

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.

HOT SAUSAGE LINKS AND BEANS CASSEROLE

Steps:

• Preheat oven to 350*F (175*C).
• In a medum skillet, heat 1 TBS of the olive oil over medium heat.
• Add the garlic and cook for 30 seconds.
• Stir in the onion, oregano, parsley, salt and peppr.
• Cook for 1 minute and remove from the heat.
• Grease the bottom of an 8X8X2inch baking dish with the remaining TBS olive oil.
• On this layer the cubed cooked potatoes.
• Top the potatoes with the onion mixture.
• On the onion mixture, evenly distribute the sliced hot links.
• Ina small bowl, combine the brown sugar, baked beans and the barbecue sauce.
• Pour this evenly over the sausage.
• Top with the shredded Cheddar Cheese.
• Place in the pre-heated oven for 45 minutes.
• Serves 4.

SPICY SAUSAGE AND BEAN HOTPOT

Steps:

• Preheat oven to 180 deg C/350 deg F/Gas 4.
• Heat a large flameproof casserole or dutch oven over medium-high heat. If using oil heat and then brown sausages, in 2 batches, about 10 minutes. Drain excess oil/fat if desired.
• Lower heat to medium-low then add onions and cook for 5-6 minutes or until soft.
• While onions are cooking mix all liquid ingredients and sugar in a jug. When onions are ready add contents of jug and bay leaves. Raise heat and bring to the boil. Reduce heat to medium, then add sausages and beans. Place in oven for 40 minutes until thick.
• Stir in chopped parsley to serve.