Bean Pot Cookbook | Celebrating Home Bean Pot Recipes | Celebrating Home Bean Pot » Sausage

Bean Pot Cookbook | Celebrating Home Bean Pot Recipes | Celebrating Home Bean Pot » Sausagehttp://beanpotcookbook.com Fast Easy & Simple Home Cooked Meals! Celebrating Home Bean Pot RecipesSat, 29 Aug 2015 03:18:29 +0000en-UShourly1https://wordpress.org/?v=4.0.24Bean Pot Stophttp://beanpotcookbook.com/bean-pot-stop/ http://beanpotcookbook.com/bean-pot-stop/#commentsMon, 19 Jan 2015 02:35:40 +0000http://www.beanpotcookbook.com/?p=1428

Put in Bean Pot in following order..DO NOT STIR!!!!
1 LARGE CAN OF GREEN BEANS (do not drain)
8 cut up Russet Potatoes
2 Sliced Up Kielbasa Sausage
1 diced up onion
Enough water/veggie broth to cover the potatoes
Drop in 4 Chicken Bullion Cubes.
Salt and Pepper to taste!

Cook in Bean Pot for 2-3 hours @350*
Then Stir and Serve with cornbread OR crusty bread!
Quick & Easy in your Bean Pot!!!
Great to transport when food is needed!!

]]>http://beanpotcookbook.com/bean-pot-stop/feed/0Bean Pot French Toast & Sausagehttp://beanpotcookbook.com/bean-pot-french-toast-sausage/ http://beanpotcookbook.com/bean-pot-french-toast-sausage/#commentsThu, 26 Jun 2014 01:51:54 +0000http://beanpotcookbook.com/?p=1247

Ingredients:
10 slices bread (cubed)
5 eggs
1/3 cup milk
Cinnamon and nutmeg
Pancake syrup
Sausage links

Directions:
Place enough bread in Bean Pot to fill halfway.
In a bowl, whisk eggs, milk, dash of cinnamon and nutmeg together.
Pour mixture over bread.
Squeeze pancake syrup over top of mixture making an “S” shape in both directions.
Cover with foil and twist to make handles on each end of bean pot.
Place sausage links on foil.
Bake at 350 degrees for 45 minutes.

]]>http://beanpotcookbook.com/bean-pot-french-toast-sausage/feed/0Bean Pot Sausage Souphttp://beanpotcookbook.com/bean-pot-sausage-soup/ http://beanpotcookbook.com/bean-pot-sausage-soup/#commentsSat, 26 Oct 2013 18:10:45 +0000http://beanpotcookbook.com/?p=1052

1 lb Smoked Sausage-Beef
1 can drained rinsed green beans
2 cups diced cabbage
1/2 small diced onion
2 stalks celery diced
1 bell pepper diced
1-1/2 cups diced carrots
1-1/2 cups diced zucchini
1 jar favorite spaghetti sauce
1 spaghetti sauce jar of water

Add all of the above to your favorite Bean Pot in the order listed.
Place in the microwave for 30 minutes.
Remove from microwave stir and replace cover and let site for 10 minutes and then serve.
Serve with your favorite bread.

]]>http://beanpotcookbook.com/bean-pot-sausage-soup/feed/0Bean Pot Sauerkraut & Sausagehttp://beanpotcookbook.com/sauerkraut-sausage/ http://beanpotcookbook.com/sauerkraut-sausage/#commentsTue, 01 Jan 2013 23:54:19 +0000http://www.BeanPotCookBook.com/?p=617

4 large boneless pork chops
1/2 pound light kielbasa
3 large potatoes, peeled and sliced
2 tart apples, peeled and sliced thin
2-14 ounce cans sauerkraut, undrained
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried Italian seasoning
1/2 cup white wine, slightly sweet (like a Reisling)
15 ounce can peas, drained
Directions:
Spray bean pot with cooking spray.
In small bowl, mix salt, pepper and Italian seasoning.
Layer potatoes, pork chops, kielbasa, apples and sauerkraut with a small amount of seasoning on each layer.
Sprinkle last of seasoning mix over sauerkraut and pour wine over the top.
Cover and bake at 350 degrees for two hours.
Remove from oven and stir in peas.
Return to oven and bake for another 30 minutes.
If pork chops are not falling apart, cut into small pieces and mix back in bean pot to serve.

]]>http://beanpotcookbook.com/sauerkraut-sausage/feed/0Bean Pot Lasagna Souphttp://beanpotcookbook.com/bean-pot-lasagna-soup/ http://beanpotcookbook.com/bean-pot-lasagna-soup/#commentsFri, 02 Nov 2012 07:11:36 +0000http://www.BeanPotCookBook.com/?p=485

Ingredient:
For soup
2 teaspoons olive oil
1½ pounds Italian sausage
3 cups chopped onions
4 garlic cloves, minced

2 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
2 tablespoons Celebrating Home #05115 Peppi Pizza dip mix
2 tablespoons tomato paste
28-ounce can fire-roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 ounces mafalda or fusilli pasta
½ cup finely chopped fresh basil leaves
Salt and freshly ground black pepper, to tasteFor cheesy yum:
8 ounces ricotta
½ cup grated Parmesan cheese
¼ teaspoon salt
Pinch of freshly ground pepper
2 cups shredded mozzarella cheese

Directions:
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-sized pieces and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, red pepper flakes and Peppi Pizza dip mix. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not overcook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.

While pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper.

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

To serve, place a dollop of cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over cheese.

]]>http://beanpotcookbook.com/bean-pot-lasagna-soup/feed/0Bean Pot Lasagnahttp://beanpotcookbook.com/bean-pot-lasagna/ http://beanpotcookbook.com/bean-pot-lasagna/#commentsWed, 20 Jun 2012 05:39:00 +0000http://www.BeanPotCookBook.com/?p=148

1 pound package Italian Sausage Roll
1 – 9 ounce package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 – 26 ounce jars pasta sauce
1 tablespoon dried parsley

Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place in Bean Pot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cool on low for 4 to 6 hours
5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese

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