Because sausage doesn't keep more than a couple months in the freezer without starting to get a stale flavor, I make big batches of this beans and sausage dish that lasts forever in the freezer. One recipe makes 5 or 6 very generous helpings and the whole thing costs $10, or about $2 a serving (even cheaper if you are not a hearty eater or serve with rice)

1.5 lbs dry beans - 1 lb dark kidney and can be mixed with pinto (cheaper) or other beans for variety 1 lb hot italian sausage 1 medium onion, chopped roughly 1 clove garlic, minced 1 large can diced tomatoes chili powder cumin crushed red pepper (opt) salt + pepper

soak beans overnight in a big pot of salted water, then the next day, boil for 1.5 hours or until tender.

Slice sausage links into 6 pieces then cook in heavy cast iron pot in some oil with the garlic. Just until the pink is gone - no need to brown or overcook. They'll cook some more once all the ingredients are in, so they'll get done and if you don't overcook in the beginning, they'll stay tender.

Once sausage is no longer pink, add the chopped onion and the diced tomatoes. Stir, then add 2-3 TBS of chili powder and 2 TBS of cumin (more or less according to your taste, but this is a good starting point). Add 1 TBS of crushed red pepper if you like a little zing. Salt and pepper. Cook and stir for a while, then start adding the beans, moving from the bean pot to the sausage pot with a strainer utensil. Once the beans are all in, stir it up and add water from the bean pot to bring liquid close to top of beans.

Simmer15 or 20 mins. Don't overcook it, because the sausage will lose its flavor and texture.

When serving, sour cream or shredded cheese can be added.

Keeps very well in fridge for a week, and freezes easily, lasting many months without a bad taste if you squeeze all the air out.

This is a very easy pot of food to make for a very reasonable price. I'm doing up a lot of batches which sausage is still around $4 a pound. It's very hearty and filling, even moreso if served over rice.

Because sausage doesn't keep more than a couple months in the freezer without starting to get a stale flavor, I make big batches of this beans and sausage dish that lasts forever in the freezer. One recipe makes 5 or 6 very generous helpings and the whole thing costs $10, or about $2 a serving (even cheaper if you are not a hearty eater or serve with rice)

1.5 lbs dry beans - 1 lb dark kidney and can be mixed with pinto (cheaper) or other beans for variety 1 lb hot italian sausage 1 medium onion, chopped roughly 1 clove garlic, minced 1 large can diced tomatoes chili powder cumin crushed red pepper (opt) salt + pepper

soak beans overnight in a big pot of salted water, then the next day, boil for 1.5 hours or until tender.

Slice sausage links into 6 pieces then cook in heavy cast iron pot in some oil with the garlic. Just until the pink is gone - no need to brown or overcook. They'll cook some more once all the ingredients are in, so they'll get done and if you don't overcook in the beginning, they'll stay tender.

Once sausage is no longer pink, add the chopped onion and the diced tomatoes. Stir, then add 2-3 TBS of chili powder and 2 TBS of cumin (more or less according to your taste, but this is a good starting point). Add 1 TBS of crushed red pepper if you like a little zing. Salt and pepper. Cook and stir for a while, then start adding the beans, moving from the bean pot to the sausage pot with a strainer utensil. Once the beans are all in, stir it up and add water from the bean pot to bring liquid close to top of beans.

Simmer15 or 20 mins.

When serving, sour cream or shredded cheese can be added.

Keeps very well in fridge for a week, and freezes easily, lasting many months without a bad taste if you squeeze all the air out.

This is a very easy pot of food to make for a very reasonable price. I'm doing up a lot of batches which sausage is still around $4 a pound. It's very hearty and filling, even moreso if served over rice.

Because sausage doesn't keep more than a couple months in the freezer without starting to get a stale flavor, I make big batches of this beans and sausage dish that lasts forever in the freezer. One recipe makes 5 or 6 very generous helpings and the whole thing costs $10, or about $2 a serving (even cheaper if you are not a hearty eater or serve with rice)

1.5 lbs dry beans - 1 lb dark kidney and can be mixed with pinto (cheaper) or other beans for variety 1 lb hot italian sausage 1 medium onion, chopped roughly 1 clove garlic, minced 1 large can diced tomatoes chili powder cumin crushed red pepper (opt) salt + pepper

soak beans overnight in a big pot of water, then the next day, boil for 1.5 hours or until tender.

Slice sausage links into 6 pieces then cook in heavy cast iron pot in some oil with the garlic. Just until the pink is gone - no need to brown or overcook. They'll cook some more once all the ingredients are in, so they'll get done and if you don't overcook in the beginning, they'll stay tender.

Once sausage is no longer pink, add the chopped onion and the diced tomatoes. Stir, then add 2-3 TBS of chili powder and 2 TBS of cumin (more or less according to your taste, but this is a good starting point). Add 1 TBS of crushed red pepper if you like a little zing. Salt and pepper. Cook and stir for a while, then start adding the beans, moving from the bean pot to the sausage pot with a strainer utensil. Once the beans are all in, stir it up and add water from the bean pot to bring liquid close to top of beans.

Simmer15 or 20 mins.

When serving, sour cream or shredded cheese can be added.

Keeps very well in fridge for a week, and freezes easily, lasting many months without a bad taste if you squeeze all the air out.

This is a very easy pot of food to make for a very reasonable price. I'm doing up a lot of batches which sausage is still around $4 a pound. It's very hearty and filling, even moreso if served over rice.

Because sausage doesn't keep more than a couple months in the freezer without starting to get a stale flavor, I make big batches of this beans and sausage dish that lasts forever in the freezer. One recipe makes 5 or 6 very generous helpings and the whole thing costs $10, or about $2 a serving:

1.5 lbs dry beans - 1 lb dark kidney and can be mixed with pinto (cheaper) or other beans for variety 1 lb hot italian sausagem 1 medium onion, chopped roughly 1 clove garlic, minced 1 large can diced tomatoes chili powder cumin crushed red pepper (opt) salt + pepper

soak beans overnight in a big pot of water, then the next day, boil for 1.5 hours or until tender.

Slice sausage links into 6 pieces then cook in heavy cast iron pot in some oil with the garlic. Just until the pink is gone - no need to brown or overcook. They'll cook some more once all the ingredients are in, so they'll get done and if you don't overcook in the beginning, they'll stay tender.

Once sausage is no longer pink, add the chopped onion and the diced tomatoes. Stir, then add 2-3 TBS of chili powder and 2 TBS of cumin (more or less according to your taste, but this is a good starting point). Add 1 TBS of crushed red pepper if you like a little zing. Salt and pepper. Cook and stir for a while, then start adding the beans, moving from the bean pot to the sausage pot with a strainer utensil. Once the beans are all in, stir it up and add water from the bean pot to bring liquid close to top of beans.

Simmer15 or 20 mins.

When serving, sour cream or shredded cheese can be added.

Keeps very well in fridge for a week, and freezes easily, lasting many months without a bad taste if you squeeze all the air out.

This is a very easy pot of food to make for a very reasonable price. I'm doing up a lot of batches which sausage is still around $4 a pound. It's very hearty and filling, even moreso if served over rice.