| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
French |
Beans, Fruits, Sausage |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Oil; (1 to 3) |
| 1 |
c |
Chopped onions |
| 1 |
lb |
Fully-cooked smoked sausage links |
| 2 |
ts |
Cumin seed |
| 1 |
cn |
Baked beans; 28-oz. |
| 1 |
cn |
Chopped green chiles; 4.5-oz. |
| 2/3 |
c |
Canned whole berry cranberry sauce |
| 1/3 |
c |
Sweetened dried cranberries |
| 1 |
|
Chopped chipotle chile in adobo sauce OR 1/4 teaspoon crushed red pepper flakes |
|
|
Fresh cilantro sprigs; if desired |
INSTRUCTIONS
Remove skin from smoked sausage links, if desired; cut into 1/2-inch
slices. Heat oil in 12-inch skillet over medium-high heat until hot. Add
onions and smoked sausage; cook 7 to 10 minutes or until sausage is browned
and onions are tender, stirring frequently. Add cumin seed; cook 1 minute.
Drain. Add beans, green chiles, cranberry sauce, dried cranberries and
chipotle chile; mix well. Reduce heat to low; cover and cook 5 to 7 minutes
or until thoroughly heated, stirring occasionally. To serve, spoon into
serving bowl. Garnish with cilantro. If desired, serve with French bread. 4
(1-1/3-cup) servings. NUTRITION INFORMATION PER SERVING: SERVING SIZE:
1-1/3 Cups; Calories 830; Calories from Fat 370; Total Fat 41g; Saturated
14g; Cholesterol l80 mg; Sodium 1980 mg; Total Carbohydrate 85g; Dietary
Fiber 14g; Sugars 43g; Protein 29g; Vitamin A 4%; Vitamin C 25%; Calcium
15%; Iron 35%. DIETARY EXCHANGES: 2-1/2 Starch, 3 Fruit, 3 High-Fat Meat, 3
1/2 Fat OR 5 1/2 Carbohydrate, 3 High-Fat Meat, 3 1/2 Fat. Recipe from
Marta Rallis, Los Angeles, California; Finalist in the 1998 Pillsbury
Bake-Off Contest. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source:
Quick & Easy Bake-Off; 38th Contest Cookbook. Lynn's notes: Made this
3-12-98; used Healthy Choice kielbasa and added 2 cloves chopped garlic and
1 can corn. This was a quick meal to get ready (30 min.) and was very
tasty.
Recipe by: Quick & Easy Bake-Off
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Mar 13, 1998
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