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Red Beans and Sausage

 

26

Yield

servings

Prep

15

min

Cook

4

hrs

Ready

12

hrs

Trans-fat Free
 

Ingredients

1 pound red kidney beans
dry
1 1/2 to 2 pounds smoked sausage
preferably spicy
1 cup celery
chopped
1 large sweet red bell peppers
chopped
*
2 medium onions
chopped
5 cloves garlic
chopped
1 teaspoon chili powder
2 each bay leaves
*
1 pinch oregano
*
1 pinch thyme
*

Directions

Soak beans overnight or 3 to 4 hours.

Wash beans and place in large pot (4 quarts) that can be covered.

Add water, approximately 3 pints to 2 quarts.

Cut sausage into 1 inch pieces (crosswise on the tube) and add to beans. (If the sausage is very fat, cook separately for about 5 minutes in boiling water and drain before adding to beans.)

Bring beans and sausages to boil; add chopped vegetables and spices.

Cook 3 to 4 hours, covered, over low heat until beans are tender.

Add water as needed.

Add salt and red pepper to taste.

The amount needed will depend on spices in sausage and your individual taste.

Remove and crush 4 or 5 large servings spoons of beans and return to pot to thicken soup.

Add water as necessary to provide for a soupy texture.

Serve over fluffy rice with garlic bread and green salad.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 80162% of calories from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 2919mg 122%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 91g
Vitamin A 5% Vitamin C 22%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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