BEAN AND SAUSAGE STEW RECIPES

BEAN AND SAUSAGE STEW RECIPE | MYRECIPES

Bean and Sausage Stew Recipe | MyRecipes image

Provided by Kate Merker

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
¼ teaspoon kosher salt
¼ teaspoon black pepper
Crusty bread (optional)

Steps:

Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).

Nutrition Facts : Calories 495 calories, CarbohydrateContent 43 g, CholesterolContent 65 mg, FatContent 14 g, FiberContent 9 g, ProteinContent 36 g, SaturatedFatContent 3 g, SodiumContent 1020 mg, SugarContent 11 g

SAUSAGE-AND-BEAN STEW RECIPE | MYRECIPES

Sausage-and-Bean Stew Recipe | MyRecipes image

This dish is so easy: Just brown your favorite smoked sausage, toss the ingredients together, and let the slow cooker do the rest. All you need to round out the meal is a simple green salad and loaf of crusty bread.

Provided by Julie Grimes

Total Time 7 hours 35 minutes

Yield Makes about 4 qt.

Number Of Ingredients 14

Ingredients

1 pound smoked sausage
2 tablespoons olive oil
1 (48-oz.) container reduced-sodium chicken broth
3 cups dried great Northern beans
2 cups chopped yellow onion
¾ cup chopped carrot
½ cup chopped celery
10 garlic cloves, sliced
1 tablespoon chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 Parmesan cheese rind
1 fresh rosemary sprig
Garnishes: chopped fresh parsley, Parmesan cheese

Steps:

Cut sausage into 2-inch pieces, and halve sausage pieces lengthwise, cutting to but not through other side. Cook half of sausage in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or until browned. Transfer sausage and drippings to a 7-qt. slow cooker. Repeat with remaining sausage and oil.
Add 1 cup broth to skillet, and bring to a boil over medium-high heat, stirring to loosen browned bits from bottom of skillet. Boil 1 minute or until reduced by half. Stir beans, next 8 ingredients, boiled broth mixture, 3 cups water, and remaining broth into slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Discard cheese rind.
Stir mixture with rosemary sprig 30 seconds to 1 minute; discard rosemary. Remove 1 cup beans, and process in a blender 1 to 2 minutes or until smooth. Stir pureed bean mixture into slow cooker. (Repeat procedure with 1 more cup beans, if a thicker consistency is desired.) Serve immediately.

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This dish is so easy: Just brown your favorite smoked sausage, toss the ingredients together, and let the slow cooker do the rest. All you need to round out the meal is a simple green salad and loaf of crusty bread.
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