Beans & Sausage
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
sausage, bulk
|
|
| 1 | cup |
onion, dried flakes
|
|
| ⅓ | cup |
red pepper flakes
|
*
|
| 1 | can |
red kidney beans
|
*
|
| 1 | can |
tomatoes
|
*
|
| 2 | tablespoons |
salt
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
sausage, bulk
|
|
| 237 | ml |
onion, dried flakes
|
|
| 79 | ml |
red pepper flakes
|
*
|
| 1 | can |
red kidney beans
|
*
|
| 1 | can |
tomatoes
|
*
|
| 3E+1 | ml |
salt
|
|
| 0.6 | ml |
garlic powder
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
Directions
Line four 8x8-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.
