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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Redbook magazine 1991. Ingredients:
1 tablespoon olive oil |
4 medium carrots, cut into 1 inch slices (about 1 1/4 cups) |
8 ounces low-fat turkey kielbasa or 8 ounces low-fat turkey kielbasa, cut into 1/2 inch slices |
1 (12 ounce) ham steaks, trimmed of fat and cut into 4 equal piecces |
1 medium onion, thinly sliced (about 1 cup) |
2 medium celery ribs, cut into 1 inch diagonal slices (about 1 cup) |
3 large garlic cloves, crushed |
1 (28 ounce) can whole tomatoes, drained and chopped |
2 teaspoons dried thyme |
2 (16 ounce) cans small white beans, rinsed and drained |
fresh ground black pepper |
Directions:
1. In a 12 inch nonstick skillet over low heat, heat oil; add carrots; cook, covered, 8 to 10 minutes until almost tender, uncovering to stir occasionally. Add kielbasa slices; increase heat to medium high; cook 3 to 4 minutes, stirring frequently until kielbasa and carrots are browned. Using a slotted spoon, remove kielbasa and carrots to a bowl.
2. To drippings in skillet add ham steaks; cook over medium high heat about 2 minutes on each side until browned. Remove to bowl with kielbasa and carrots.
3. To drippings in skillet add onion, celery and garlic; cook, covered, over medium heat about 2 minutes until onion is softened, uncovering once to stir. Return carrots, kielbasa and ham to skillet along with tomatoes and thyme; bring to a boil. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally until vegetables are tender, kielbasa is cooked through and liquid is slightly reduced.
4. Stir beans and pepper into mixture in skillet; cook 2 to 3 minutes longer, stirring occasionally until heated through.
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