Free Recipe Beans and Sausage

Recipe Type: Free Freezer Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 24

Ingredients for Beans and Sausage Recipe

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

Beans and Sausage Preparation

* A No. 10 can is the equivalent of 7 (16-oz) cans of kidney beans or 4 (28-oz) cans. 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 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 400ΓΈ 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. Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:22:06 -0500 From: R. Winters <> Serving Ideas : Serve over hot rice. NOTES : This recipe is for 24 servings (about 1 cup each). Directions are= given for dividing the prepared food into four parts of six servings each. = One part may be completely cooked and served at the time of preparation. = The remaining parts may be frozen.

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