PRESSURE-COOKER SMOKED SAUSAGE AND WHITE BEANS
My husband grew up in the South, where sausage and beans were on the menu weekly. I quickly became a fan. The pressure cooker eliminates the lengthy process of soaking the beans overnight and then slow-cooking them. Serve the dish over white rice, and use crusty bread to soak up the broth. I used gourmet smoked sausage flavored with Gouda and pear for this dish, but you can use any smoked sausage you like. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place water, beans, sausage, ham hock, onion, garlic, salt, sugar and seasonings in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 22 minutes., Quick-release pressure. Press cancel. Remove ham hock. Serve bean mixture with rice, parsley and desired amount of cooking liquid. If desired, serve with chili sauce.
Nutrition Facts : Calories 382 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 909mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 12g fiber), Protein 21g protein.
CUBAN SMOKED SAUSAGE WITH CHICKPEAS
I developed this recipe after tasting something similar at a local Cuban restaurant. This is a simple and savory stew - delicious over steamed white rice. The seasonings aren't strict measurements so add more of anything to suit your taste.
Provided by TOOS64
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Slice sausage lengthwise, then cut into 1/4-inch slices.
- Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
Nutrition Facts : Calories 510.4 calories, Carbohydrate 40.4 g, Cholesterol 51.5 mg, Fat 27.6 g, Fiber 7.9 g, Protein 24.9 g, SaturatedFat 9.1 g, Sodium 1718.2 mg, Sugar 3.3 g
SMOKED SAUSAGE AND BEANS
Kielbasa gives this dish a hearty flavor, and you don't have to spend hours in the kitchen preparing it.-Honore Hudson, Glenwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.
Nutrition Facts :
SMOKED SAUSAGE WITH WHITE BEANS
Make and share this Smoked Sausage With White Beans recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot. Add sausage and cook 3 - 4 minutes. Add onion, green pepper and garlic. Cook 5 more minutes.
- Stir in beans, cumin, and peppers. Add water just to cover. Bring to a boil, reduce heat to medium low, cover and simmer for at least 2 to 3 hours, until beans are tender and creamy.
- Just before serving, stir in green onions and salt.
Nutrition Facts : Calories 692.7, Fat 40.4, SaturatedFat 13.6, Cholesterol 77.4, Sodium 2593.2, Carbohydrate 43.3, Fiber 9.9, Sugar 3.4, Protein 39.6
SMOKED SAUSAGE AND WHITE BEAN SOUP
Provided by Food Network
Categories main-dish
Time 11h25m
Yield about 2 quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
BARBECUED BEANS WITH SMOKED SAUSAGE
A Southwestern take on one of my hubby's favorite dishes. Usually I make baked beans with miniature smoked sausages, but this time I cut up large smoked sausages and used barbecue sauce and chile peppers. I also used Queso Casero (homemade Mexican cheese), but Queso Fresco can be substituted. From my food blog at: http://www.comfortcookadventures.com/2013/05/not-your-average-franks-and-beans.html
Provided by Mary Cokenour
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray.
- In a large bowl, mix together all six ingredients; spread out into baking dish. Bake for 45 minutes.
Nutrition Facts : Calories 547.1, Fat 21, SaturatedFat 8.3, Cholesterol 49.4, Sodium 1153.4, Carbohydrate 65.9, Fiber 14.8, Sugar 18.6, Protein 24.2
PORK SAUSAGES AND WHITE BEANS
A year in Provence is, for many, the ultimate "someday" fantasy. Why wait? Prepare your own French countryside soiree with this hearty cassoulet as its centerpiece.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes.
- Toast breadcrumbs in remaining butter in a skillet over medium-high heat, stirring, until golden, 8 to 10 minutes. Stir in parsley. Season with coarse salt.
- Remove skillet from oven. Heat broiler. Scatter breadcrumbs over top of sausage mixture. Broil 6 inches from heat source until top is deep golden brown, 1 to 2 minutes.
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