Beans and Sausage

• 4 pounds sausage, bulk
• 1 cup onion, dried flakes
• 13 cup red pepper flakes
• 1 can red kidney beans
• 1 can tomatoes
• 2 tablespoons salt
• 18 teaspoon garlic powder
• 1/2 cup flour, all-purpose
• 1/2 cup water

1. Line four 8x8-inch baking pans with heat-resistant freezer wrap.
2. Allow enough extra wrap to fold over top.
3. Use one pan for each six servings or one-fourth of the recipe.
4. Do not line pans for food to be served without freezing.
5. Crumble sausage; brown with onion and pepper flakes.
6. Drain off fat.
7. Add beans, tomatoes, salt, chili powder, and garlic powder.
8. Mix flour and water until smooth.
9. Stir into sausage mixture.
10. Simmer about 30 minutes or until thickened, stirring occasion ally.

sausage, onion, red pepper, red kidney beans, tomatoes, salt, garlic, flour, water

Taken from recipeland.com/recipe/v/beans-sausage-46062 (may not work)