Spicy Sausage and Beans

-from MSN Lifestyle
Start to Finish: 30 min.
Ingredients 
• 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 
Directions 
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.  

Butter Beans with Andouille Sausage

-from SELF magazine

Makes 4 servings.
3 turkey (or chicken) andouille sausage links (about 3 oz each), sliced on an angle
1 can (16 oz) large butter beans (or lima beans) 
1 can (10 oz) whole tomatoes
4 carrots, peeled and shredded
1 small onion, cubed
1/2 cup chopped fresh thyme leaves
1 tbsp crushed garlic
In a medium stockpot, bring all ingredients to a boil. Salt and pepper to taste. Reduce heat and simmer 30 minutes or until the beans are tender and the sausage has shrunk to small disks. Serve hot.