Red Kidney Beans & Spicy Turkey Sausage Casserole

Top it over jasmine rice for a scrumptious main dish or as a side dish to

complement barbecues.

Serves 8


2 cups dried red kidney beans

¼ cup (60 mL) olive oil

1 ½ cups (375 mL) spicy smoked sausage cut into 1-inch pieces

1 medium white onion, sliced

6 cloves garlic, diced

1 poblano or cubanelle pepper, diced

¼ cup (60 mL) Worcestershire Sauce

1 Tbsp (15 mL) red wine vinegar

2 cups (500 mL) canned, diced tomatoes

2 Tbsp (30 mL) molasses

2 cups (500 mL) vegetable stock

¼ cup (60 mL) ketchup

3 sprigs fresh thyme

1 bay leaf

1 tsp (5 mL) ground cumin

1 tsp (5 mL) smoked paprika

1/2 tsp (2 mL) ground allspice berries

1 Tbsp (15 mL) Caribbean hot sauce

Salt and pepper to taste

2 Tbsp (30 mL) diced fresh

Italian parsley

1. Place beans in a bowl covered with water and soak overnight. In a Dutch oven over medium-high heat add the beans with enough water to cover, bring up to a boil, lower to medium, cover with lid slightly ajar and cook until beans are tender for approximately 45 minutes.

2. Preheat oven to 375˚F (190˚C). Set aside a 13- x 9-inch (33 x 23 cm) baking dish.

3. In a large skillet over medium-high heat, add oil, brown sausage and set aside on a plate.

4. Drain beans in a colander and transfer to the baking dish. Add remaining ingredients (except parsley), sausage. Mix and cover with aluminum foil paper and bake for 2 hours or until sauce is slightly thickened.

5. Remove thyme sprigs and bay leaf, mash some of the beans with a potato masher.

6. Garnish with parsley and serve at once over jasmine rice or as a complement to barbecue.

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