Pinto Beans Italian Sausage Recipes

PINTOS AND SAUSAGE

Steps:

• Rinse and drain the beans and place in a large bowl. Cover beans with water, cover the bowl and refrigerate overnight.
• Heat oil in a Dutch oven and saute the onion, green pepper, and sausage until onion becomes translucent.
• Add garlic and cook 1 minute.
• Drain beans and add to pot along with 6 cups of water. Bring to a boil and then simmer 60 minutes. Watch the water level and add more if neccesary to keep beans covered.
• Add remaining ingredients and simmer 30 more minutes, or until beans are tender.

SOUTHERN PINTO BEANS AND SAUSAGE

Steps:

• In a large skillet, fry up sausage breaking it up in small chunks as it cooks.
• If needed, drain off excess oil off sausage, leaving 2 tablespoons in the pan with sausage.
• Add chopped onions and peppers, and sauté until soft and tender.
• Pour in undrained pinto beans and tomato sauce; simmer for 10 minutes.
• Serve with cornbread if desired.

PINTO BEAN AND SAUSAGE SOUP

Steps:

• Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
• Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
• Stir garlic into onion mixture until fragrant, about 1 minute more.
• Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
• Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place smoked sausage on a baking sheet.
• Bake sausage in the preheated oven until browned, about 10 minutes.
• Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

ONE-POT ITALIAN BEAN AND SAUSAGE PASTA

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.

PINTO BEANS & SAUSAGE WITH RICE

Steps:

• Sort and wash beans.
• Soak beans overnight in water.
• Add spices to beans and bring to a boil.
• Using a heavyweight covered pot, simmer 1 1/2 - 2 hours.
• Stir occasionally to ensure they do not burn.
• During last hour add sausage.
• During last 1/2 hour make white rice.
• (For this recipe I boil 4 cups water and 1 teaspoon salt. Once water is rolling add 2 cups white rice. Bring to another boil, cover and reduce heat to medium-low. Cook on stovetop for 30-35 minutes. Do not uncover pot to stir until cooking time is completed.).
• Serve beans over hot rice.
• Add cheddar cheese and green onions to top if desired.
• ***Note to make these beans thicker, when sausage is added, remove 3/4 cups of the beans from pot and mash. Return mashed beans to pot.***.

ITALIAN SAUSAGE MINESTRONE FOR TWO

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink; drain., In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaf, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Discard bay leaf. Serve with cheese.

PINTO BEAN, SAUSAGE, AND FENNEL GRATIN

Steps:

• In a kettle combine the beans with enough cold water to cover them by 2 inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a large bowl and reserve the cooking liquid. In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl. To the fat remaining in the skillet add the oil and in the fat cook the onion, the fennel, the bell pepper, the basil, the thyme, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the broth and simmer the mixture, covered, for 5 to 10 minutes, or until the vegetables are tender. In a blender or food processor purée 1 1/2 cups of the cooked beans with 1 cup of the reserved cooking liquid. Add the purée to the vegetable mixture with the remaining cooked beans, the sausage, the artichoke hearts, the parsley, and salt and pepper to taste and transfer the mixture to a buttered 4-quart gratin dish, 15 by 10 by 2 inches. In a small bowl stir together the bread crumbs and the Parmesan and sprinkle the mixture evenly over the gratin. Dot the gratin with the butter and bake it in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, for 1 hour.

BEANS AND SWEET ITALIAN SAUSAGE

Steps:

• Put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer.
• Place it over medium-high heat and saute the garlic cloves until lightly browned on all sides.
• While garlic is browning, coarsely chop the fresh sage.
• When the garlic has browned, discard it.
• Add the sage to the pan and cook, stirring, for about 1 minute.
• Add the tomatoes and beans.
• Season with salt and pepper.
• Add the sausage.
• When tomatoes begin to bubble, turn the heat down to medium-low.
• Cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
• Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done.

VIKKI'S RED BEAN SAUSAGE

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.