 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Light and Tasty Magazine Ingredients:
1/2 lb fully cooked smoked reduced-fat sausage, cut into bite sized pieces |
1 tablespoon olive oil |
1/2 cup chopped green pepper |
1/3 cup chopped onion |
2 garlic cloves, minced |
1/3 cup white wine or 1/3 cup chicken broth |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/2 teaspoon italian seasoning |
1/4 teaspoon pepper |
1 (19 ounce) can kidney beans, rinsed and drained |
3 cups coleslaw mix |
Directions:
1. In large pan, cook sausage in oil for 2 minutes.
2. Add green pepper, onion and garlic.
3. Cook and stir 2-3 minutes longer or until vegetables are tender.
4. Stir in the 1/3 c wine or broth.
5. Cook 3 minutes longer.
6. Stir in broth, italian seasoning and pepper.
7. Bring to a boil.
8. Reduce heat, cover and simmer 15 minutes.
9. Stir in beans and coleslaw mix.
10. Return to boil.
11. Reduce heat.
12. Cover and simmer until beans are heated through and cabbage is tender.
13. Cover and simmer until.
|
|