Sausage Bean Quickie
Yield
4 servingsPrep
15 minCook
420 minReady
435 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
smoked sausage links
cooked, cut in 1 inch pieces |
* |
| 2 | teaspoons |
apple cider vinegar
|
|
| 32 | ounces |
red kidney beans
canned, drained |
|
| 7 | ounces |
pineapple chunks
canned, in juice, undrained |
|
| 2 | teaspoons |
brown sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
smoked sausage links
cooked, cut in 1 inch pieces |
* |
| 1E+1 | ml |
apple cider vinegar
|
|
| 924.8 | ml/g |
red kidney beans
canned, drained |
|
| 202.3 | ml/g |
pineapple chunks
canned, in juice, undrained |
|
| 1E+1 | ml |
brown sugar
|
|
| 45 | ml |
all-purpose flour
|
|
Directions
Combine sausage, vinegar, beans and pineapple in Crock-Pot.
Mix brown sugar with flour and add; stir well.
Cover and cook on Low for 7 to 10 hours
