Easy Bean & Sausage Stew
Printable Version (Recipe Only)
It's a cool, gray day here, so a hearty stew seems perfect for dinner.
Canned beans that have been in the cupboard for a while and a link of sausage from lask week's grocery run seemed like a good place to start!
Easy Bean & Sausage Stew
Makes 4 to 6 servings
Time: 60 minutes
Printable Version
This looks like a long list of ingredients, but they're pretty common pantry staples. If you don't have some of the herbs/spices, no worries. Use what you got! :)
- 1 Tablespoon oil (veg or olive is fine)
- 1 medium onion, chopped
- 1 large carrot, cut into 1/4" cubes
- 1 large stem celery, chopped
- 4 large cloves garlic, chopped
- 1 bay leaf
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 Tablespoon dried oregano
- 1 Tablespoon ketchup
- 1 teaspoon salt to start
- 1 Tablespoon vinegar (apple cider preferred, but white or red wine will work in a pinch)
- 1 Tablespoon Worcestershire sauce
- 40 oz. can of beans of choice, well drained (I used pinto.)
- 1 (14 oz.) sausage link, cut into 1/4" thick coins (I used plain smoked sausage.)
- 1 cup unsalted chicken, beef, or vegetable stock
- optional: 1 to 2 Tablespoons hot sauce of choice
1) Preheat the oil in a pot to medium and sweat the onion, carrot, celery and garlic until the onions turn translucent.
2) Stir in the bay, cumin, thyme, paprika, oregano, and ketchup.
3) Add the vinegar, Worcestershire sauce, beans, sausage, and stock, (and also your hot sauce if you choose to add it) stir to incorporate, turn the heat down to medium low and simmer, covered, for 20 minutes.
4) Adjust the seasoning if needed (but remember all the flavors - especially the salt - will intensify a bit during the next step where you're cooking partially uncovered and the liquid reduces).
5) Crush about 1/3 of the beans with a masher, turn the heat to low, and simmer with lid askew for another 15 minutes. Crushing some of the beans releases their starch and thickens the sauce.
6) Enjoy over steamed rice. (Or with crusty bread or mashed potatoes or whatever works for you.)
It's a cool, gray day here, so a hearty stew seems perfect for dinner.
Canned beans that have been in the cupboard for a while and a link of sausage from lask week's grocery run seemed like a good place to start!
Easy Bean & Sausage Stew
Makes 4 to 6 servings
Time: 60 minutes
Printable Version
This looks like a long list of ingredients, but they're pretty common pantry staples. If you don't have some of the herbs/spices, no worries. Use what you got! :)
- 1 Tablespoon oil (veg or olive is fine)
- 1 medium onion, chopped
- 1 large carrot, cut into 1/4" cubes
- 1 large stem celery, chopped
- 4 large cloves garlic, chopped
- 1 bay leaf
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 Tablespoon dried oregano
- 1 Tablespoon ketchup
- 1 teaspoon salt to start
- 1 Tablespoon vinegar (apple cider preferred, but white or red wine will work in a pinch)
- 1 Tablespoon Worcestershire sauce
- 40 oz. can of beans of choice, well drained (I used pinto.)
- 1 (14 oz.) sausage link, cut into 1/4" thick coins (I used plain smoked sausage.)
- 1 cup unsalted chicken, beef, or vegetable stock
- optional: 1 to 2 Tablespoons hot sauce of choice
1) Preheat the oil in a pot to medium and sweat the onion, carrot, celery and garlic until the onions turn translucent.
2) Stir in the bay, cumin, thyme, paprika, oregano, and ketchup.
3) Add the vinegar, Worcestershire sauce, beans, sausage, and stock, (and also your hot sauce if you choose to add it) stir to incorporate, turn the heat down to medium low and simmer, covered, for 20 minutes.
4) Adjust the seasoning if needed (but remember all the flavors - especially the salt - will intensify a bit during the next step where you're cooking partially uncovered and the liquid reduces).
5) Crush about 1/3 of the beans with a masher, turn the heat to low, and simmer with lid askew for another 15 minutes. Crushing some of the beans releases their starch and thickens the sauce.
6) Enjoy over steamed rice. (Or with crusty bread or mashed potatoes or whatever works for you.)
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