🫙 From the Spice Rack
Beans and Sausage(Usda)
4 Pounds bulk pork sausage 1 Cup instant minced onion 1/3 Cup sweet pepper flakes 108 Ounces kidney beans -- (No. 10 can)* 105 Ounces tomatoes -- (No. 10 can) 2 Tablespoons salt
maineasy
Ingredients8 items
Ingredients
- 4Pounds bulk pork sausage
- 1Cupinstant minced onion
- 1/3Cupsweet pepper flakes
- 108Ounces kidney beans -- (no. 10 can)*
- 105Ounces tomatoes -- (no. 10 can)
- 2Tablespoons salt
- 2Tablespoons chili powder
- 1/8Teaspoongarlic powder
Directions
- 1
4 Pounds bulk pork sausage 1 Cup instant minced onion 1/3 Cup sweet pepper flakes 108 Ounces kidney beans -- (No
- 2
10 can)* 105 Ounces tomatoes -- (No
- 3
10 can) 2 Tablespoons salt 2 Tablespoons chili powder 1/8 Teaspoon garlic powder 1/2 Cup flour -- unsifted 1/2 Cup water * A No
- 4
10 can is the equivalent of 7 (16-oz) cans of kidney beans or 4 (28-oz) cans
- 5
Line four 8x8-inch baking pans with heat-resistant freezer wrap
- 6
Allow enough extra wrap to fold over top
- 7
Use one pan for each six servings or one-fourth of the recipe
- 8
Do not line pans for food to be served without freezing