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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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No tomatoes or beef but these beans still are red, saucy, spicy and tasty. Might work as a crockpot recipe. Ingredients:
1 lb kidney bean, soaked overnight |
1/2 lb additive-free pork sausage |
1 1/2 cups onions, chopped |
3 garlic cloves, minced |
3 tablespoons basil, minced or 1 tablespoon dried basil |
1 tablespoon gluten-free soy sauce |
1 tablespoon lemon juice |
1 teaspoon italian seasoning |
1 tablespoon chili powder |
1 jalapeno, seeded and chopped (optional) |
Directions:
1. Drain the beans and discard the soak water. Place in a large saucepan, cover with fresh water and simmer for 2 hours.
2. Crumble the sausage into a large frying pan and cook until all the pink is gone. Drain off all but 1 tbsp of fat.
3. Add the onions and saute until soft. Add the garlic and cook for 1 minute.
4. Add the sausage mixture to the beans and simmer until the beans ore tender, about 1 to 1 1/2 hours.
5. Add the basil, tamari sauce, lemon juice, Italian Seasoning, chili powder and jalapeno.
6. Mash some of the beans with the back of a spoon to thicken the sauce a bit. Simmer for 30 minutes.
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