Sausage & Beans with Rice Recipe
Sausage & Beans with Rice Recipe photo by Taste of Home

Sausage & Beans with Rice Recipe

Publisher Photo
This hearty casserole has a flavor combination that the whole family will love. “My husband, who is always suspicious of new dishes, loves this one. It's become a regular in our rotation.” -Beth Cholette of Penfield, New York
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 2/3 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 teaspoon minced garlic
  • 1 pound Johnsonville® Smoked Sausage, cut into 1/4-inch slices
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons corn syrup
  • 1 tablespoon Dijon mustard

Nutritional Facts

1 cup equals 529 calories, 23 g fat (9 g saturated fat), 51 mg cholesterol, 1,504 mg sodium, 59 g carbohydrate, 8 g fiber, 21 g protein.

Directions

  1. In a large skillet, saute onion and green pepper in oil until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish.
  2. Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender. Yield: 6 servings.
Originally published as Sausage & Beans with Rice in Simple & Delicious September/October 2008, p54

Nutritional Facts

1 cup equals 529 calories, 23 g fat (9 g saturated fat), 51 mg cholesterol, 1,504 mg sodium, 59 g carbohydrate, 8 g fiber, 21 g protein.

Reviews for Sausage & Beans with Rice

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 8, 2013

This was a little too sweet for my liking, but I would make it again with some minor adjustments. It also needs a little seasoning as well. Good starter for an excellent meal.

MY REVIEW
Reviewed Sep. 10, 2012

Hubby loves any thing with brown sugar. This is a keeper.

MY REVIEW
Reviewed Dec. 28, 2011

I like sweet, so I liked this recipe. The reason I won't be making it again is that my husband found it to be too sweet for his taste. I did change one thing (which doesn't affect the flavor). I cooked some rice in vegetable broth (instead of using instant rice), then stirred it in and baked it all covered for 15 minutes. I did not uncover and leave in the oven longer because the rice was already cooked.

MY REVIEW
Reviewed Nov. 20, 2011

I used a whole can of broth and doubled the rice; which made the rice a little tough. I must need to add more liquid. We've made it twice though and plan to make this a weekly dish. Delicious!

MY REVIEW
Reviewed Jan. 21, 2010

My kids love this

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