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Beans and Sausage
4 lb Bulk pork sausage
1 c Instant minced onion
1/3 c Sweet pepper flakes
108 oz Kidney beans -- (No. 10 Can)*
105 oz Tomatoes -- (No. 10 can)
2 tb Salt
2 tb Chili powder
1/8 ts Garlic powder
1/2 c Flour -- unsifted
1/2 c Water
* A No. 10 can is the equivalent of 7 (16-oz) cans of kidney beans or 4 (28-oz) cans.
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 occasionally.
TO SERVE WITHOUT FREEZING: Serve hot mixture over cooked rice.
TO FREEZE: Pour each part to be frozen into a baking pan. Pack food tightly to avoid air pockets. Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 4 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD: Preheat oven to 400B0 F. (hot). Remove freezer wrap. Place food in baking pan. Heat 1 1/2 hours or until mixture is bubbly at edges and center is hot. Serve over cooked rice.
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