Spicy Sausage and Beans

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3/4  pound bulk hot or mild Italian sausage
1-1/2  cups chopped onion
1  teaspoon ground cinnamon
1/4  teaspoon ground allspice
2  cups water
1  15-ounce can dark red kidney beans, rinsed and drained
1/3  cup raisins
1  14-1/2-ounce can diced tomatoes or 2 cups chopped tomatoes


1. In a large pot, cook sausage and onion until sausage is no longer pink. Drain off fat. Stir in cinnamon and allspice; cook for 1 minute.
2. Stir in water, kidney beans, and rainsins. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in tomatoes; heat through. If desired, garnish each serving with snipped fresh parsley. Makes 4 servings. 
Test Kitchen Tip: For an alternative, try great Northern or navy beans in place of the kidney beans. To make the dish lower in fat, use half the amount of sausage (or use Italian turkey sausage) and double the canned beans.

Source:  Better Homes & Gardens
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