Beans & Sausage
Big-batch sausage and kidney bean stew with tomatoes, chili powder, and red pepper flakes. Simmers thick in 45 minutes. Freezer-friendly for easy future meals.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minThis recipe was built for the freezer, and that’s what makes it brilliant.
Four pounds of bulk sausage get browned with onion and a generous hit of red pepper flakes, then simmered with kidney beans, canned tomatoes, chili powder, and garlic until everything thickens into a rich, meaty stew.
A flour and water slurry stirred in at the end gives the sauce body and helps it hold together beautifully after thawing.
Divide it into freezer-wrapped pans, stash them away, and you’ve got four ready-made dinners waiting for a busy weeknight.
Pro Tips
- Drain the fat thoroughly after browning the sausage. Bulk sausage releases a lot of grease, and skipping this step will leave you with an oily, heavy stew.
- A third of a cup of red pepper flakes is no joke. This recipe makes a large batch, so the heat distributes across four pans, but taste as you go and adjust to your tolerance.
- Mix the flour and water until completely smooth before adding to the pot. Lumps of raw flour in a stew are not the kind of surprise anyone wants.
- Freeze in meal-sized portions. Thaw overnight in the fridge and reheat on the stove or in the microwave for the fastest weeknight dinner you’ll ever make.
Ingredients
Directions
Line four 8×8-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top.
Use one pan for each six servings or one-fourth of the recipe.
Do not line pans for food to be served without freezing.
Crumble sausage; brown with onion and pepper flakes.
Drain off fat.
Add beans, tomatoes, salt, chili powder, and garlic powder.
Mix flour and water until smooth.
Stir into sausage mixture. Simmer about 30 minutes or until thickened, stirring occasion ally.
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