How to Cook Perfect Southern Flare Sausage N Beans

Southern Flare Sausage N Beans. This deep South recipe is hearty with the perfect amount of spice. Serve it up with cornbread for the perfect combination. Directions In a Dutch oven, cook sausage and onion in oil over medium heat until onion is tender.

Cook sausage, onions, and bell pepper together in a large skillet. Meanwhile, in a large bowl, combine both cans of beans, brown sugar, ketchup, and mustard. We made the entire recipe without sausage, and then divided it. You can have Southern Flare Sausage N Beans using 10 ingredients and 18 steps. Here is how you cook it.

Ingredients of Southern Flare Sausage N Beans

1. It's 2 can of white or red beans of choice (15oz. each).
2. You need 1/2 lb of bacon, chopped.
3. It's 1 large of yellow onion, medium to small chopped.
4. You need 2 tbsp of jarred minced garlic.
5. You need 14 oz of grilled fully cooked cheddarwurst links.
6. It's 14 oz of uncooked polish sausage links.
7. It's 1/2 tsp of red pepper flakes or crusged red pepper.
8. It's 1 cup of chicken broth.
9. You need 4 tbsp of tomato paste.
10. You need 1 of salt n pepper to taste.

For the adults who liked sausage, we added the hot sausage, and for the kids and teens, we mixed in sliced hog dogs (an entire package), reserving some of the hot dog slices for the top of the beans, so they got crispy and dark. No beans were left from the kids and teens version. Tired of looking for teeny bits of meat in your bean dish? Well, it's time to cowboy up with some help from Johnsonville.

Southern Flare Sausage N Beans step by step

1. In a large pot over medium heat add chopped bacon..
2. Cook stirring often until the meaty bits are crisp and the fatty parts have given you the greasy goodness! :).
3. Using a slotted spoon remove bacon bits and transfer to a large bowl..
4. Slice polish sausage into bite sized coins. Add to bacon drippings in your large pot. Cook sausage until browned and fully cooked..
5. Transfer sausage with slotted spoon the bowl with the bacon. And set aside..
6. Add onion to the pot and saute for 3 minutes. (Do not drain out any grease.) ( if grease is mimimal add 1tbl of olive oil or bacon grease).
7. Slice cheddarwurst into bite sized coins and add to onion in pot. Saute until onion is golden and tender..
8. Drain beans (do not rinse) and add to pot, stir..
9. Add red pepper flakes, chicken broth and the bacon and sausage u set aside earlier all to the pot. (Scrape bowl of the greasy goodness) set bowl aside..
10. Bring pot to a boil..
11. Stir in tomato paste and simmer 15-30 minutes to get desired thickness. Stir occasionally.
12. Should be thick not pastey, add more chicken broth if needed..
13. Season with salt n pepper to taste..
14. Transfer to the bowl you set aside(do not rinse the greasy goodness out).
15. Serve over rice or bread of choice and enjoy!.
16. Note: i used 1 can navy beans and 1 can mayo coba beans but u can use any type of bean u prefer..
17. You can use dried beans if u prefer just cook until tender but not mushy and proceed. For dried beans u need 1lb. Total dried weight..
18. Enjoy!.

This recipe takes all the fabulous flavors of the frontier and creates a hearty dish that'll stop hunger dead in its tracks. Onions, potatoes, baked beans, salsa and chicken broth combine to make a phenomenal base for Johnsonville's Polish Kielbasa or Smoked Sausage. Red beans with smoked sausage served over rice makes for a delicious and hearty meal found in many Southern kitchens. My family loves red beans and rice and it's so easy to make. Serve it with some Southern Cornmeal Hoecakes for a real comfort food dinner.