SOUTHERN PINTO BEANS AND SAUSAGE
Southern Pinto Beans and Sausage is a five ingredient dinner that is served up in 20 minutes. This deep South recipe is hearty with the perfect amount of spice. Serve it up with cornbread for the perfect combination.
Provided by Barbara
Categories Entree Main Course
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 308 kcal, Carbohydrate 15 g, Protein 16 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 870 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER PINTO BEAN BONANZA
I was fed up with searching for tasty slow cooker pinto recipes, so I mixed and matched and came up with my own. This recipe is fresh from bachelorhood, yet so good. Imagine the warm goodness of semi-spicy pintos oozing over steaming brown rice and cheese. It's the perfect combo of flavor and value. Enjoy, and let me know how it can be improved!
Provided by Danger-Men-Cooking
Categories Meat and Poultry Recipes Pork
Time 10h5m
Yield 6
Number Of Ingredients 16
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from heat; crumble bacon when cool.
- Bring water to a boil in a large saucepan, and stir in pinto beans. Simmer over medium-low heat until the beans soften, about 30 minutes; pour beans and water into a slow cooker. Stir in the bacon and bacon drippings, kielbasa, ranch-style beans, tomato paste, dried onion, apple cider vinegar, pickled jalapeno, sugar, salt, garlic powder, onion powder, and paprika. Set the cooker to Low, and cook until pinto beans are very tender, 9 to 10 hours.
- About 5 minutes before serving, stir in chopped green pepper. Serve topped with chopped green onion.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 68.5 g, Cholesterol 31.3 mg, Fat 15.6 g, Fiber 16.3 g, Protein 25.6 g, SaturatedFat 5.1 g, Sodium 2187.9 mg, Sugar 13.3 g
VEGAN PINTO BEAN BREAKFAST SAUSAGE
These meatless bean-packed sausages taste just like the real thing-and they're full of fiber (5 grams per link).
Provided by Food Network Kitchen
Categories side-dish
Time 3h25m
Yield 6 servings of 2 sausage links
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
- Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
- Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
- Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
- Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.
SLOW COOKER RED BEANS & SAUSAGE
Being from Louisiana, my go-to comfort food is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. -Lisa Bowie, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.
Nutrition Facts : Calories 283 calories, Fat 14g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 1534mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 27g fiber), Protein 25g protein.
SLOW COOKER PINTO BEANS
These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.
Provided by Corena
Categories Main Dish Recipes Pork Ham
Time 13h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cover pinto beans with water in a large bowl; allow beans to soak overnight.
- Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
- Pour enough chicken broth into the slow cooker to cover the other ingredients.
- Cook on High until beans are very tender, 5 to 6 hours.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g
EASY CROCK POT BARBECUE BAKED BEANS WITH BACON
Learn to make easy crock pot baked beans with bell pepper, onion, brown sugar, barbecue sauce, bacon, and other seasonings.
Provided by Diana Rattray
Categories Entree Side Dish Ingredient
Time 6h10m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Pour the canned beans into the slow cooker. Add the chopped bell pepper, onion, brown sugar, ketchup, barbecue sauce, and cooked crumbled bacon.
- Cover and cook on low setting for 6 to 8 hours.
- Serve these beans with coleslaw or potato salad and cornbread. The beans are excellent with pulled pork or beef , or barbecued chicken .
Nutrition Facts : Calories 311 kcal, Carbohydrate 63 g, Cholesterol 9 mg, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, Sodium 1108 mg, Sugar 39 g, Fat 4 g, ServingSize 1 crockpot (4 to 6 servings), UnsaturatedFat 0 g
CREOLE PINTO BEANS AND SAUSAGE
Provided by By The Hill Hangout
Number Of Ingredients 13
Steps:
- Soak beans overnight (or at least several hours). Once they are soaked, rinse and put in a big pot of cold water. Cover the beans with about a half gallon of water. You want the beans covered plus about 1 inch. Cut the Conecuh sausage into half inch pieces, and add it to the beans. Turn on medium heat and let simmer for about an hour. Be sure to add more water as it evaporates so that you don't scorch the beans. Once spices are added, cook about 30 more minutes.
MY SLOW COOKER PINTOS & SMOKED SAUSAGE
My family says these are the best pintos they ever had even the ones that said they didn't like beans much usually go back for 2nd helpings great comforting food along with homemade southern cornbread
Provided by Crystal Ball
Categories Other Main Dishes
Time 12h
Number Of Ingredients 6
Steps:
- 1. rinse and look through beans put into 7 quart slow cooker with beef boullion cubes add enough water to cover beans probably about 4 quarts allowing beans to swell and not get dried out
- 2. cook on high about 4 hours turn on low cook about 4 more hours
- 3. add chopped onion and sliced sausage and salt to taste then allow beans to cook on low for at least 4 more hours on low
- 4. great served with homemade southern cornbread
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PEPPERY PINTO BEANS WITH SAUSAGE | HOMESICK TEXAN
From homesicktexan.com
4.8/5 (6)Estimated Reading Time 7 minsServings 8
- Rinse and sort the beans. Place in a large pot or Dutch oven, cover with two inches of water, bring the pot to a boil then turn off the heat, cover the pot, and allow the beans to soak for an hour. After an hour when the beans have almost doubled in size, drain and rinse the beans and rinse the pot.
- Place the pot back on the stove and add the oil. Heat up the oil on medium-low heat. Add the sausage, and while occasionally stirring, cook until it just begins to crisp and some of the fat is rendered, about 3-5 minutes. Add to the pot the onion and jalapeños and cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds. Pour in the water and deglaze the pot, scraping the bottom of the pan to incorporate any stuck bits.
- Return the beans to the pot and add enough water to cover the beans by 1 inch, about 6 more cups. Stir in the cilantro, chili powder, cumin, oregano, smoked paprika, black pepper, and salt, turn the heat up to high and bring the pot to a boil. Once it’s boiling, turn the heat down to low and then cook partially covered until tender, which can take anywhere from 2 hours to 3 1/2 hours, depending on the age of the beans.
- Keep an eye on the beans as they cook, making sure the liquid doesn’t get too low (if it does, add about 1/4 cup more water to the pot) and gently stir every half hour or so. I also like to taste the broth after 1 1/2 hours and see if the seasonings need any adjusting. You’ll know they’re done when the broth is rich and brown with most of the vegetables dissolved, and the beans, of course, are tender.
SLOW COOKER PINTO BEANS WITH SAUSAGE - HEALTHIER DISHES
From healthierdishes.com
4.6/5 (7)Total Time 8 hrs 10 minsCategory Main CourseCalories 509 per serving
- The night before you plan to make the beans, place into a large bowl, add water to cover by at least an inch over the beans. Let soak overnight or for at least 8 hours. Drain and rinse before adding to the slow cooker.
- Place all the ingredients but the salt into the slow cooker, cover and let cook for 8-10 hours on low or 4-5 hours on high. When beans are tender, taste, add salt, then serve.
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4.2/5 (5)Total Time 8 hrs 15 minsCategory Main CourseCalories 290 per serving
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5/5 (5)Total Time 50 minsCategory Main CourseCalories 165 per serving
- In a pressure cooker, add olive oil, onions, and garlic. Sauté until the onions are golden. Add red pepper, tomato paste, dried parsley, cumin, chili pepper, and sauté for 5 minutes more.
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From thesouthernladycooks.com
5/5 (1)Servings 6Cuisine American, SouthernCategory Main Course
- Cook sausage, drain and add to a slow cooker. Using a couple of tablespoons of the grease from the sausage, saute minced garlic and onions until translucent.
- Add the onions and garlic as well as the remainder of the ingredients to the slow cooker and cook on high for 45 minutes to an hour (you can easily cook this on top of the stove, too).
- You just want to get the mixture hot. This is perfect served as a side dish or even a main meal. This recipe can easily be doubled or tripled.
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4.9/5 (54)Total Time 8 hrs 1 minCategory Main Course, Side DishCalories 122 per serving
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- Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
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