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Red Beans With Pasta Sausage And Tomatoes

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CATEGORY CUISINE TAG YIELD
Grains Dutch Casseroles 4 Servings

INGREDIENTS

3/4 c Dry red beans, Dry red beans =OR=-
28 oz Can whole peeled tomatoes
1/2 lb Rigatoni
=OR=- other tubular pasta
2 Swiss Chard leaves
red or green
1 T Olive oil
6 Italian-style sausages
each cut in 2-or-3 pieces
1 T Minced garlic
1/2 c White wine, White wine =OR=-
1 t Dried oregano leaves
1/2 t Salt, or as desired
1/2 t Ground black pepper

INSTRUCTIONS

PLACE BEANS IN A POT with enough water to barely cover, cover the pot
and cook over low heat until beans are barely soft, about 2 hours.  Add
water to keep the beans just covered as necessary. When beans are
done, remove from heat, drain and set aside. Meanwhile, cut the stems
out of fresh tomatoes and plunge them into boiling water for barely 1
minute, or until skins crack. Remove from water, peel the tomatoes,
cut them in half crosswise and squeeze out the seeds. If using canned
whole tomatoes, cut them in half and squeeze out seeds. Cut each
tomato half in quarters and set aside. Cook pasta until barely soft
according to the manufacturer's directions. Drain and mix with the
beans. Lay the chard leaves on a work surface and cut out the center
stem. Roughly chop the leaves and thinly slice the stems. Set aside.
PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place
over medium heat and cook 3 minutes. Pour off the fat, add the garlic
and cook, stirring, another minute. Add the tomatoes, beans and  pasta,
wine, oregano, chard stems, salt and pepper. Cover and place  in the
oven for 20 minutes. When it's time to get dinner on the  table, add
chopped chard to the casserole. If the casserole appears  dry, add up
to 1 cup water. Replace in the oven for 5 minutes. Serve  piping hot
from the oven and offer grated cheese.  MICHAEL ROBERTS - PRODIGY GUEST
CHEFS COOKBOOK  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1396
Calories From Fat: 933
Total Fat: 105.2g
Cholesterol: 412.2mg
Sodium: 4279.9mg
Potassium: 500.5mg
Carbohydrates: 33.7g
Fiber: 6.1g
Sugar: 10.2g
Protein: 85g


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