Redbeansandsmokedsausage Recipes

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RED BEANS AND SMOKED SAUSAGE



Red Beans and Smoked Sausage image

This is great served over brown or white rice. Prep time does not include soaking the beans overnight in water. Cooking times are approximate.

Provided by GrandmaG

Categories     Pork

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb dried red kidney beans, soaked in water overnight
1 1/2 lbs smoked sausage
1 tablespoon canola oil
8 cups water
1 large onion, chopped
1/4 teaspoon salt (I omit)
1/8 teaspoon pepper
1/4 teaspoon chili powder
1/8 teaspoon cumin powder

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.

EXTREMELY EASY LOUISIANA HOMESTYLE REDBEANS AND SAUSAGE



Extremely Easy Louisiana Homestyle Redbeans and Sausage image

There are good red beans and sausage recipes and there are bad. Sadly, most are bad. They are either too bland, too watery or too seasoned. This recipe will make you feel like you're a master Cajun chef! I personally think that Popeye's fast food has the best red beans on the planet, but these are a close second and it's LOT cheaper. Please note: In order to make this taste as intended, you will want to use the ingredients I list, including the EXACT brand names. Using the correct ingredients will yield a rich, creamy, smokey flavored red beans and sausage delight! Best served in a double portion over a single portion of white rice. For a unique flavor, substitute white rice with cajun dirty rice, which is rice dressing as most cajuns call it.

Provided by nevaro

Categories     Pork

Time 40m

Yield 6 Cups, 6-8 serving(s)

Number Of Ingredients 7

32 ounces red beans (2 regular cans of Blue Runner Creole Cream Style)
1 lb smoked sausage (Richard's Brand Beef and Pork works best)
1/2 cup warm water
2 tablespoons creole seasoning (Tony Chachere's Original)
1 teaspoon dried Italian seasoning (The cheap oregano and thyme type will work)
1/2 teaspoon salt (optional)
1 teaspoon ground black pepper

Steps:

  • Slice the Richard's Beef and Pork Sausage into medium-thin slices.
  • Put the sliced sausage into a 3-4 quart pot and brown on low to medium heat. Add the 2 Tbs. of Tony Chachere's Seasoning when sausage begins to simmer and stir. Allow the sausage to brown and crisp, but be careful not burn! Stir regularly until the sausage has browned properly. Do not drain the remaining oil.
  • While the sausage is browning, open both cans of Blue Runner Cream Style Red Beans and put aside until the sausage is browned to your satisfaction.
  • Lower your heat to lowest setting and add the 1/2 cup of warm water and both cans of red beans to the sausage.
  • Add 1 teaspoons Dry Italian Seasoning, 1 teaspoons Ground Pepper and the optional 1/2 teaspoons of Salt and stir well. Pay attention to make sure nothing is sticking to the bottom of the pot.
  • Increase the stove heat to just above the lowest setting, cover and allow to simmer for 30 minutes. Make sure to check and stir every few minutes. If too much liquid has evaporated, add a little warm water and stir.
  • Serve over white rice or dirty rice in a 2:1 ratio (Twice the amount of red beans to white rice portion).
  • Note: You can substitute Richard's brand sausage with Savoie's brand easily, but if neither is available, you'll have to trust your instincts on what type to get. Most people in Louisiana know and love Blue Runner's brand of home-style beans, so if it isn't available in your area, you can try to substitute with another brand. Chances are it won't taste as good, and you'll have to mash and season the beans more. Local Louisiana Wal-Mart stores should carry Blue Runner, though.
  • For an added kick you can use "hot" flavored sausage instead of regular.
  • Refrigerate or freeze left-overs. When reheating, add a small amount of water.

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.

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