Prep 15 mins
Cook 2 hrs 30 mins
This is great served over brown or white rice. Prep time does not include soaking the beans overnight in water. Cooking times are approximate.
- 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
- 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.
What a life saver this was. I used canned Kidney Beans. I did not drain them. Sweated the onoin is the pan with no oil. Did not add salt. But I followed everything else. Sure was great to me. Thank You so very much. Hugs
I cut the recipe way back and took a short-cut - I used a 19 oz can of red kidney beans, I didn't drain them, and added them to a chopped onion that I had softened in the saucepan. Mashed 1/4 cup of the beans and returned them to the pot, added the cumin & chili simmered the beans & onions for apprx 15 minutes added the cut Anduille sausage and let it simmer for 10 minutes The end result was wonderful, bursting with flavor- served with an Italian bun to sop up the sauce - Thanks GrandmaG for a super supper
This was really easy and very flavorful. I didn't plan ahead far enough, so I used Bergy's shortcut and used a can of kidney beans, undrained. I had to add about 1/4 cup of water for just a little more gravy. The smoked sausage I had was jalapeno flavored, so the dish had a little extra kick. I served it over brown rice, and it was quite filling. It's gone into my Make Again cookbook!