"An old family classic from my great aunt. Easy and surprisingly delicious! Easy on the budget too! This is also a great recipe to play around with and perfect to your liking. Serve with cornbread.
" — Renee
Watch video tips and tricks
dry pinto beans
bulk pork sausage
green bell pepper, chopped
1 (10 ounce) can
diced tomatoes and green chiles, undrained
chili powder to taste
This dish was really very good. I did make some changes though. Didn't have diced tomatoes w/chile's, so used regular diced tomatoes. I used hot italian sausage so there was still a nice bite to this dish. I didn't have ketchup either so just omitted it. Used the leftovers for burritos and they were great!
Very simple and tasty! As is said, it's easy to make your own variations. I'll be using this to make and freeze for when my baby comes!
This recipe was sooooo gooood!!!thank you
This was pretty good stuff - a lot like a chili, but not quite. It makes a *lot* - it lasted me for five days. I made it exactly as written, using all the 85% beef I had, and a little 93% beef. I found that it took a lot longer to brown all the meat - maybe 20 minutes on medium heat. Also, the recipe didn't say whether to drain the meat afterwards, so I decided not to. As for the "chili powder to taste", I used up what I had on hand, maybe 1.5T. It was seasoned, but hardly "hot" to my taste. All in all, this was worth making, especially for a carnivore.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 119
See how to make a sensational braised pork sausage and white bean dish.
Creamy Great Northern beans simmer with cooked ham, brown sugar, and spices.
Make world-class beans worthy of Beantown.