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Kidney Bean Sausage Supper Recipe
Kidney Bean Sausage Supper Recipe photo by Taste of Home

Kidney Bean Sausage Supper Recipe

Publisher Photo
I'm always looking for nutritious and tasty meals that do not take a lot to time to prepare," says Carol Strong Battle of Hearthsville, Virginia. "I created this bean and sausage dish by combining ingredients I happened to have on hand. I makes a filling and satisfying supper."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound turkey Italian sausage links, cut into 1/2-inch pieces
  • 1 large green pepper, julienned
  • 1 medium onion, sliced
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
  • Hot cooked rice

Nutritional Facts

One serving (1 cup sausage mixture, calculated without rice) equals 337 calories, 11 g fat (3 g saturated fat), 61 mg cholesterol, 1,564 mg sodium, 33 g carbohydrate, 10 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Directions

  1. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion and broth; cover and cook for 5 minutes or until vegetables are tender. Add beans and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve in bowls over rice. Yield: 4 servings.
Originally published as Kidney Bean Sausage Supper in Light & Tasty February/March 2003, p52

Nutritional Facts

One serving (1 cup sausage mixture, calculated without rice) equals 337 calories, 11 g fat (3 g saturated fat), 61 mg cholesterol, 1,564 mg sodium, 33 g carbohydrate, 10 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Kidney Bean Sausage Supper

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Reviewed Mar. 12, 2011

"I've made this several times. I highly recommend it."

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