Italian Sausage-Bean Stew |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Good Comfort food for those cool fall days and cold winter nights. Ingredients:
2 1/3 cups dried navy beans |
1 lb uncooked italian sausage, cut into 1/2-inch slices |
1 cup chopped onion (1 large) |
1 garlic clove, minced |
3 1/2 cups beef broth |
3/4 cup water |
1 teaspoon dried oregano, crushed |
2 bay leaves |
3 cups chopped cabbage |
1 (14 1/2 ounce) can diced tomatoes, undrained |
salt and black pepper |
Directions:
1. Rinse beans. In a 4-quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
2. In the same Dutch oven cook sausage, onion, and garlic over medium-high heat until meat is brown and onion is tender; drain off fat. Stir in beans, beef broth, water, oregano, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Stir in cabbage and undrained tomatoes. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until cabbage is tender. Discard bay leaves. Skim off fat. Season to taste with salt and pepper.
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