Wednesday, February 25, 2015

Sausage, Peppers and Onions with Beans

A quick skillet meal of sausage with peppers and onions, tomatoes, barbecue sauce, and beans.

Sausage, Peppers and Onions with Beans

I love this quick take on classic sausage and peppers with onions, adding in beans, making it much more filling and satisfying. It's kinda like if you took beanie weenies and sausage and peppers and married them.

I've used Italian sausage here, but you can use any kind of Italian-style sausage like chicken or turkey, or even a good andouille sausage, and I've also used those gourmet hot dogs that come with the steak packages you get as a gift at Christmas.

Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.

Here's how to make this delicious dish of sausage, peppers and onions with beans. As always, the full ingredient list with measurements, instructions and a printable link, are all further down the page, following the step-by-step picture tutorial.

Pan fry or grill sausages according to package directions; set aside to cool slightly, then slice into 1/2 inch rounds.


Add bacon drippings or oil to a large skillet and heat to medium, add peppers and onions. Cook for about 6 minutes, stirring often, until slightly tender but not browned. Add the garlic and cook another minute.


Add the wine or beef broth/stock, barbecue sauce, ketchup, tomatoes and beans.


Add seasonings and sliced sausage to the skillet and gently toss to combine.


Bring to a boil, reduce to low simmer and cook, uncovered for about 20 to 25 minutes, stirring regularly, or until mixture has reduced and thickened. Taste and adjust seasonings as needed. Serve as is with cornbread or rolls for sopping up the juices, or spoon over rice.





Recipe: Sausage, Peppers and Onions with Beans

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: About 4 to 6 servings

Ingredients
  • 1/2 tablespoon bacon drippings, butter or cooking oil
  • 1 pound package Italian style sausages
  • 1 small red, yellow or orange bell pepper, or a combination, cleaned and sliced
  • 1 small green bell pepper, cleaned and sliced
  • 1 small sweet onion, halved and sliced
  • 2 teaspoons minced garlic
  • 1 cup red wine or beef stock/broth
  • 1/4 cup barbecue sauce
  • 2 tablespoons ketchup
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 (15 ounce) can light red kidney beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 teaspoon of Italian seasoning, Herbes de Provence, or your choice mixed dried herbs
  • 1/4 teaspoon of Cajun seasoning, or to taste, optional
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

Pan fry or grill sausages according to package directions; set aside to cool slightly, then slice into 1/2 inch rounds. Add oil to a large skillet and heat to medium; add peppers and onions. Cook for about 6 minutes, stirring often, until slightly tender but not browned. Add the garlic and cook another minute. Add the wine or beef stock, barbecue sauce, ketchup, beans, tomatoes and seasonings. Add sliced sausage to the skillet and gently toss to combine.

Bring to a boil, reduce to low simmer and cook, uncovered for about 20 to 25 minutes, stirring regularly, or until mixture has reduced and thickened. Taste and adjust seasonings as needed. Serve as is with cornbread or rolls for sopping up the juices (which is what we like), or spoon over rice.

Cook's Notes: May use turkey or chicken Italian-style sausage or substitute andouille or a good quality of hot dogs. I use Herbes de Provence which contains rosemary, marjoram, thyme and savory, and I add some sage.

Source: http://deepsouthdish.com

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10 comments:

  1. I don't know how you do it, Mary....you make everything look not only delicious, but also EASY! :)

    ReplyDelete
    Replies
    1. Aw, thanks Bobbie! I didn't have the lighting (or energy!) for "styling" when I made this last night, so I'm glad to hear that the picture was appetizing anyway!! This one really is an easy dish & a nice way to expand on the more traditional sausage with peppers & onions. I hope you give it a try!!

      Delete
  2. We just got through eating a mess of pinto beans with ham hocks that Alexis made several days ago but this looks good enough that I could eat some more beans ;)

    ReplyDelete
  3. Hi Mary. I am a huge fan of yours. Growing up I ate alot of frozen dinners and my southern husband wasnt having that lol. I have been hooked since the first recipe I tried. Your dishes never disappoint. You have inspired me to be the great cook I am today and I thank you so so much!

    ReplyDelete
    Replies
    1. Oh Simone, thank you SO much for such a sweet note!

      Delete
  4. I only have some polish kielbasa on hand, would that work?

    ReplyDelete
    Replies
    1. Sure! I've actually done smoked sausage with beans before too. It doesn't absorb as much flavor as the raw sausage just due to the texture differences, but it's still good!

      Delete
  5. I have some ground Italian sausage, but no links. Could I possibly use that? If not, I'll just try some smoked sausage I guess. Ronda

    ReplyDelete
    Replies
    1. Sure Ronda! Actually either one would work but the non-smoked version will absorb the flavors much better.

      Delete

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