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Beans & Sausage

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YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

4 1.8
POUNDS KG SAUSAGE, BULK
1 237
79
1 1
CAN CAN RED KIDNEY BEANS *
1 1
CAN CAN TOMATOES *
2 3E+1
TABLESPOONS ML SALT
0.6
TEASPOON ML GARLIC POWDER
½ 118
½ 118
CUP ML WATER

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 1502 73% from fat
 % Daily Value *
Total Fat 121g 186%
Saturated Fat 40g 200%
Trans Fat 0g
Cholesterol 327mg 109%
Sodium 6567mg 274%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 148g
Vitamin A 7% Vitamin C 11%
Calcium 8% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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