Red Beans and Smoked Sausage

Submitted by GrandmaG

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

 

• Ready In: 2hrs 45mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 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

directions

1. In large stew pot, soften onions in oil for 1 minute.
2. Add water.
3. Wash beans and pour into stew pot.
4. Cover and cook on low for 1 hour and 30 minutes.
5. Remove 1/4 cup of beans and mash, then return to pot and stir.
6. Continue to cook until gravy becomes thickened.
7. About 10 to 20 minutes.
8. Cut sausage into pieces about 1 inch long and add to the beans.
9. Add salt, pepper, chili powder, and cumin powder.
10. Continue to cook for 15 to 20 minutes.
11. Serve over rice.

Reviews

[Braunda]

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

 

[Bergy]

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

 

[anne in apex]

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!