Black Bean and Sausage Bake

  • Yield 12 servings

Similar to black bean soup but with a thicker consistency, this casserole is loaded with sausage and may be served over rice or with cornbread.

Ingredients

1 pound dried black beans
2 quarts water
1 large onion, chopped
1 clove garlic, chopped
1 whole bay leaf
2 teaspoons salt
Pepper to taste
1 cup dry red wine
2 pounds link Italian, venison or smoked sausage, cut into 1/2 to 1-inch slices
1 tablespoon butter or margarine
1 medium onion, sliced

Instructions

  1. Generously cover the beans with water in a stockpot. Let stand, covered, for 8 to 10 hours; drain and rinse.
  2. Combine the beans, 2 quarts water, chopped onion, garlic and bay leaf in the stockpot. Bring to a boil; reduce the heat.
  3. Simmer, covered, for 4 to 6 hours or until the beans are tender, stirring occasionally and removing the cover 2 hours before the end of the cooking process.
  4. Stir in the salt and pepper 30 minutes before the beans are tender. Add the wine and mix well.
  5. Cook the sausage in the butter in a skillet. Add the sliced onion and continue to cook until the sausage is cooked through and the onion is tender, stirring frequently.
  6. Mash 1 cup of the beans in a bowl and stir into the sausage mixture.
  7. Add the mashed bean mixture to the beans and mix well. Cook until heated through; discard the bay leaf.
  8. Spoon the bean mixture into a large baking dish. Bake in a moderate oven for 45 minutes.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc., River Road Recipes IV: Warm Welcomes, Entertaining Menus from Our Homes to Yours (the Junior League of Baton Rouge, Inc., 2004)

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