Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The original recipe comes from Taste of Home - but I altered some things for what I had and family preference. For the sausage in this recipe - I used elk/deer sausage that our family friend gave to us. You could use any kielbasa type sausage as well. This recipe has a lot of sauce - which we feel is perfect for sopping up with a good loaf of bread! Yield and time are approximate.

Ingredients Nutrition


  1. In a large skillet, saute bell pepper, onion and garlic on oil until tender.
  2. Add sausage, broth, beans and seasonings.
  3. Cover and simmer for 1 hour, stirring occasionally.
  4. Discard bay leaves.
  5. Serve in bowls over rice.
Most Helpful

4 5

This is a great recipe to keep at hand, as I usually have almost all the ingredients in the pantry and freezer. I used Italian sausage -- I boiled it, sliced it, and then fried lightly before continuing with the recipe. I found the taste of the Italian sausage too overpowering for the rest of the casserole, so next time I'll use kielbasa as is suggested in the directions. I loved the taste the cumin provided!! I added a little salt and pepper, and then reduced the sauce at the end so it was thick enough to cling to the rice. We enjoyed this, and my son, who doesn't always like to eat beans, said it was really good and went back for seconds, Thanks for sharing this recipe!

4 5

Chef, Lovely taste, thanks so much for sharing. We loved the taste of 5 bay leaves and the cumin. I did find there was a bit too much liquid so I added a can of Blue Runner Creamy style red beans and 4 oz of Sofrito. I think if you're using homecanned beans you may need the amount of broth called for, it's easy to just add another can of beans, though. This was made for Spring 08 PAC.