Best 2 Braised Sausage And Beans Recipes

Embark on a culinary journey with our diverse collection of braised sausage and beans recipes, a symphony of flavors that will tantalize your taste buds. From the classic pairing of kielbasa and white beans in a hearty tomato sauce to the unique combination of chorizo and chickpeas in a smoky paprika broth, each recipe offers a distinct flavor profile that will leave you craving more. Whether you prefer the rustic charm of a one-pot dish or the convenience of a slow-cooker meal, we have something for every palate and cooking style. Discover the comforting warmth of Italian sausage nestled in a bed of cannellini beans, simmered in a rich tomato and herb sauce. Experience the vibrant flavors of Mexican chorizo mingling with black beans in a spicy chipotle sauce, perfect for a fiesta. And for a taste of Cajun cuisine, indulge in the robust flavors of andouille sausage and red beans, cooked low and slow until the flavors meld together perfectly. With detailed instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. So gather your ingredients, prepare your taste buds, and get ready to savor the delectable delights of braised sausage and beans.

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WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS

Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons butter
1 tablespoon minced shallot
2 cups cooked white beans
1 cup shredded duck confit
4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly
1 cup reserved white bean cooking liquid
1 cup duck stock, if necessary
2 pounds cooked local braising greens, such as collards, kale, chard and frisee
Kosher salt and freshly ground black pepper, to taste
4 wild mallard duck breasts
Salt and freshly ground black pepper
4 tablespoons clarified butter, plus 2 tablespoons whole butter
2 cloves garlic
2 sprigs rosemary
6 ounces duck foie gras, cut into 4 portions
Kosher salt and freshly ground white pepper

Steps:

Preheat oven to 350 degrees F.
For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.

BRAISED SAUSAGE AND BEANS

Braised Sausage and Beans image

Simmer frozen honey-glazed carrots, beans, and seasonings with kielbasa sausage for a rib-sticking main course that won't break the bank.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 box (10 oz) frozen honey glazed carrots
1 package (14 oz) fully cooked kielbasa sausage, cut into 4 pieces, halved lengthwise
2 cans (15.5 oz each) great northern beans, drained, rinsed
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon dried thyme leaves

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add onion, garlic, frozen carrots and sausage; cook 5 to 7 minutes, stirring occasionally, until onion and carrots are tender and sausage is no longer pink.
Stir in beans, chicken broth and thyme. Heat to boiling. Cover; reduce heat to medium-low, and cook about 5 minutes or until hot.

Nutrition Facts : Calories 620, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4, Fiber 18 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 11 g, TransFat 1 1/2 g

Tips:

Use a variety of beans for a more flavorful dish. Cannellini beans, kidney beans, and black beans are all good options.
If you don't have time to soak the beans overnight, you can use quick-soaking method. Bring the beans to a boil in a large pot of water, then remove from heat and let stand for 1 hour. Drain the beans and rinse before using.
Brown the sausage in a large pot or Dutch oven over medium heat. This will help to develop the flavor of the sausage and prevent it from sticking to the pot.
Add the beans, broth, tomatoes, onions, garlic, and spices to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender. Can add vegetables such as carrots, celery, or bell peppers for extra flavor and nutrition.
Serve the braised sausage and beans with rice, mashed potatoes, or crusty bread.

Conclusion:

Braised sausage and beans is a hearty and flavorful dish that is perfect for a cold winter day. It is also a budget-friendly meal that is easy to make. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. Whether you are a seasoned cook or a beginner, this recipe is sure to be a hit.