Kidney Bean Sausage Supper Recipes

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THE EASIEST HOT SAUSAGE & KIDNEY BEANS WITH RICE



The Easiest Hot Sausage & Kidney Beans With Rice image

This is my go-to, super-easy weeknight dinner. Hot Links, canned kidney beans, onions, peppers, and jar salsa...doesn't get any simpler than that! This recipe allows for mindless "slap it together" nights or nights when you want to take a little more effort and make it *really* yummy!

Provided by firealarmqueen

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

cooked rice (for 4)
1 tablespoon vegetable oil
1 green bell pepper, deseeded and chopped
1 onion, peeled and chopped (yellow or sweet)
15 ounces kidney beans, drained
hillshire farm beef hot links (6 sausages)
salsa

Steps:

  • Get your rice started so that it'll be finished cooking when you are ready to eat.
  • Slice the Hot Links lengthwise and then cut into bite-sized pieces.
  • Peel your onion & de-seed the pepper. Cut the green pepper and onion into 1/2 inch chunks (you could also do strips, if you prefer).
  • Heat your oil in a large skillet over medium heat. Add your peppers and onions and cook until they are the desired "done-ness" (I prefer mine well-cooked, so I occasionally pop them in the microwave for a minute or two to speed up the cooking process.).
  • Remove peppers & onions from skillet (place in a bowl until later).
  • Place sausage in skillet and cook until desired "done-ness" (we like ours nearly "blackened" with a bit of crisp on the outside).
  • Drain most of the oil from skillet and then return onions/peppers. Add the can of kidney beans (drained).
  • Continue cooking for several minutes to heat the beans and get some of the sausage flavor in the veggies.
  • To serve: spoon a scoop of cooked rice on each plate/bowl (this is a bowl meal at our house!) Then top with the sausage mixture. A hearty spoonful (or two) of salsa on top finishes it off!
  • This is usually from cabinets/fridge to plate in about 30 minutes. This time-range depends on how well cooked you like the vegetables, if you do any pre-cooking in the microwave, etc.
  • In our house this recipe, as indicated above, serves 2 adults and 2 children (under the age of 3), with one serving leftover. I estimate that to serve *about* four.

KIELBASA AND KIDNEY BEANS



Kielbasa and Kidney Beans image

"This hearty meal-in-one is one of my family's favorites," notes Doreen Kelly of Roslyn, Pennsylvania. "It keeps well in a slow cooker as I'm often asked to bring it to gatherings."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup packed brown sugar
2 tablespoons steak sauce
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a skillet, cook sausage for 2-3 minutes. Stir in onion and peppers. Cook and stir until sausage is lightly browned and vegetables are tender; drain. Combine brown sugar, steak sauce, vinegar and Worcestershire sauce; stir into skillet. Add beans. Cook and stir until heated through.

Nutrition Facts : Calories 511 calories, Fat 31g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 1513mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 5g fiber), Protein 20g protein.

BEST EVER BEANS AND SAUSAGE



Best Ever Beans and Sausage image

When my wife asks what she should make for a gathering, she's always told to bring this-and a couple of copies of the recipe! - Robert Saulnier, Clarksburg, Massachusetts

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h35m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 pounds bulk spicy pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard

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.

Nutrition Facts : Calories 316 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 9g fiber), Protein 13g protein.

VIKKI'S RED BEAN SAUSAGE



Vikki's Red Bean Sausage image

I went to a great restaurant in Savannah one summer and had red beans and rice. When I came home, I tried to figure out just how they made it. I haven't figured it out exactly, but this recipe is a pretty good imitation. Serve with hot white rice, fried potatoes, and cornbread if desired.

Provided by Victoria Caylor

Categories     Meat and Poultry Recipes     Pork

Yield 14

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound smoked sausage of your choice, sliced
1 onion, chopped
1 green bell pepper, chopped
½ teaspoon minced garlic
2 tablespoons dried parsley
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
2 (14.5 ounce) cans diced tomatoes
5 green chile peppers, chopped
1 teaspoon salt

Steps:

  • Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
  • Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 20.2 g, Cholesterol 21.1 mg, Fat 9.4 g, Fiber 6.8 g, Protein 10.4 g, SaturatedFat 2.8 g, Sodium 906.3 mg, Sugar 3.8 g

SPICY SAUSAGE-KIDNEY BEAN SOUP



Spicy Sausage-Kidney Bean Soup image

The original is from Southern Living 1983 cookbook and is credited to Mrs. Frank Patton from Johnson City, Tenn. This is a favorite of ours that we often double and freeze in lunch size portions for DH. The original recipe calls for canned beans, but we process dried beans. If you don't have a pressure cooker, it will take longer, so if you're in a hurry, use the canned variety. We also tend to increase the spices and herbs and use hot sausage to increase the impact. (time does not include soaking)

Provided by OliveLover

Categories     < 4 Hours

Time 1h30m

Yield 2 cup servings, 6 serving(s)

Number Of Ingredients 14

1 1/2 cups dried kidney beans (or 2 cans, 16 oz. each kidney beans, un-drained)
2 cups beef stock (or water, enough to cover beans by 2 inches)
1 lb bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, un-drained
1 bay leaf
1 quart beef stock (or water)
1 teaspoon salt (to taste)
1 1/2 teaspoons seasoning salt
3/4 teaspoon dried thyme
1/2 teaspoon salt
1 red bell pepper, chopped
1 cup potato, in 1/2-inch dice

Steps:

  • Pick over dried beans and soak for at least 4 hours. If not using a pressure cooker, soak beans overnight.
  • Place beans in pressure cooker with enough beef stock or water to cover by 2 inches and process 12-15 minutes, depending on how long they've been soaked. (Feel free to add extra garlic or a bay leaf if you so desire.) Allow to come down from pressure naturally. If not using a pressure cooker, place in pot and simmer for 2-3 hours until almost tender, adding more liquid if necessary.
  • In a large Dutch oven brown sausage, stirring to crumble the meat. Drain pan drippings if desired. Add onion and garlic and saute until transparent. Add tomatoes, bay leaf, stock or water, salt, seasoned salt, thyme and beans with their liquid whether canned or processed dry. Cover and simmer for 1 hour, stirring occasionally. Add bell pepper and diced potato; cover and simmer 20 more minutes until potatoes are tender. Remove bay leaf before serving.

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