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Beans And Sausage

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Freezes, Well	24	Servings

INGREDIENTS

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	T	Salt
2	T	Chili powder
1/8	t	Garlic powder
1/2	c	Flour, unsifted
1/2	c	Water

INSTRUCTIONS

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 400Ã¸ 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"
<rosie@iadfw.net> 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 189 Calories From Fat: 128 Total Fat: 14.2g Cholesterol: 55.2mg Sodium: 982.4mg Potassium: 204.9mg Carbohydrates: 3.1g Fiber: <1g Sugar: <1g Protein: 11.8g