Combine sausage, beans and salsa in large skillet. Bring to a boil over medium heat. Cover and simmer for 10 minutes or until hot, stirring occasionally. Serve over rice.
ver medium heat, brown the sausage. If using fully cooked or
Brown sausage.
In crock-pot put sausage, beans, onion and green pepper.
Mix together tomato soup, tomato paste and brown sugar.
Pour into crock-pot and mix with beans.
Use crock-pot on high for 1 hour, then low for 2 hours.
Saute onion, bell pepper and celery in butter until soft. Add wine, cumin, cilantro, chili powder and cayenne.
Bring to a simmer then add sausage, beans and tomato sauce.
Return to simmer them reduce heat to low and stir occasionally.
If bean mixture becomes too thick, thin it out sparingly with a little chicken or beef broth.
Serve over white rice.
This recipe makes 4 generous portions but may be halved or multiplied to serve 2 -20.
Saute sausage and butter for 5 minutes.
Remove sausage and drain.
Saute vegetables in drippings for 5 minutes or until they begin to wilt.
Add sausage, beans and remaining ingredients. Cover and bring to a boil.
Simmer 20 to 30 minutes.
Cook rice according to package.
Serve red beans over rice.
Feeds 8 people.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
igh heat.
Add the sausage and onions. Using a wooden
Brown sausage.
Put pork and beans in bowl.
Add sausage and onion.
Boil water, sugar, salt, ginger and dry mustard.
Pour over sausage, beans and onion mixture.
Put in casserole dish and bake at 350\u00b0 for 1 hour.
Preheat oven to 350\u00b0.
Brown sausage in a skillet.
Remove sausage and set aside.
Add beef and onion to skillet and cook until browned; drain fat.
Combine beef mixture, sausage, beans, molasses, sugar, Worcestershire sauce, mustard, ketchup and bacon in a large casserole dish.
Bake, uncovered for 30 minutes.
Combine sausage, beans, tomatoes, and seasoning.
Center 1/4 of the sausage mixture on a 12 X 18 sheet of heavy duty aluminum foil. Bring up sides of foil and double fold. Double fold ends, leaving room for heat to circulate inside. Repeat to make 4 packets.
Place packets on a cookie sheet and bake at 450* for 18-20 minutes.
ver medium heat. Brown the sausage patties for 3 to 4
Brown onion, celery, green pepper and hamburger in large skillet. Drain grease off. Add sausage, beans, tomato sauce and seasoning.
Heat. Bake in oven at 350\u00b0 for 1 hour or in crock-pot for 3 hours on high.
Cook pot of beans; leave soupy.
Fry sausage and onion together until done.
Pour sausage and onion into beans.
Add tomato juice.
Add sugar, salt and pepper.
Bring to a boil, stirring continually.
Simmer 15 minutes.
ver medium heat, cook the sausage until evenly brown. Cool and
Combine smoked sausage, beans and salsa in large skillet. Bring to a boil over medium heat.
Cover and simmer 10 minutes or until hot, stirring occasionally.
Serve sausage mixture over rice and top with sour cream and parsley.
Makes 5 servings.
In large saucepan, cook bacon until crisp.
Drain, reserving 1 tablespoon drippings.
Crumble bacon; set aside.
Cook and stir onion in reserved drippings until tender.
Add carrots, potato, parsley, marjoram (if using), pepper and water.
Bring to boil. Reduce heat; cover and simmer 20 minutes, or until vegetables are tender.
Add sausage, beans and reserved bacon.
Cook until well heated.
Makes 6 servings.
In a large pot, cook sausage and onion over medium heat for 5 minutes or until onion is tender; drain.
Add in beans, chicken broth, wine, and thyme.
Bring to a boil; lower heat, cover, and simmer for 5 minutes.
Stir in escarole; heat through.
Season to taste with salt and pepper, if desired.
Ladle into individual bowls; sprinkle w/ Parmesan cheese.
In large saucepan, cook bacon until crisp; drain, reserving 1 tablespoon drippings.
Crumble bacon; set aside.
Saute onion in reserved drippings until tender.
Add carrots, potatoes, parsley, pepper and water; bring to a boil.
Reduce heat; cover and simmer for about 20 minutes, or until vegetables are tender.
Add sausage, beans and reserved bacon; heat thoroughly.
Makes 6 (1 1/4-cup) servings.
In 4-quart Dutch oven, cook the onion and garlic in margarine or butter until tender but not brown.
Add the water, potatoes, sausage, beans and bouillon.
Heat to boiling.
Reduce heat; simmer, covered for 15 minutes.
Add the cabbage or coleslaw mix, tomato paste or catsup and vinegar.
Simmer, covered, 10 minutes more.
Makes 6 main dish servings.
In skillet break sausage into small pieces. Cook slowly until browned, about 10 minutes. Drain off fat. In blender, combine cooked sausage, beans, shredded cheese, catsup, mustard and hot pepper sauce. Blend until smooth, stopping occasionally to scrape down sides of blender.