My husband loves this quick and filling entree. The entire family will gobble this one right up! —Sherri Miller, Greencastle, Indiana
- 1 pound bulk Italian sausage
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 cup salsa
- 1 teaspoon Italian seasoning
- Hot cooked rice
In a Dutch oven, cook sausage, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add beans, soup, salsa and Italian seasoning; heat through. Serve with rice.
Freeze option: Cool and place in a freezer container; freeze up to 3 months. To use, thaw in refrigerator. Transfer to a large saucepan; heat through. Serve with rice. Yield: 6 servings.
Originally published as Hearty Red Beans & Rice in Simple & Delicious March/April 2010, p66
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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