Round 2 Recipe: French Stew (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
2 teaspoons canola oil |
2 sausage links, any kind, cut into 1/2-inch-thick rounds |
4 roasted tomato halves |
1 1/2 cups beans with bacon, from beans and bacon macaroni, recipe follows |
1/2 cup chicken broth |
1 tablespoon unsalted butter |
1/4 cup breadcrumbs |
8 ounces bacon |
kosher salt |
1 medium yellow onion, chopped |
2 tablespoons chopped garlic |
2 plum tomatoes, chopped |
two 15-ounce cans red beans, drained and rinsed |
1 tablespoon chopped fresh parsley |
freshly ground black pepper |
Directions:
1. In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
2. Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
3. To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
4. Beans and Bacon Macaroni:
5. Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
6. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.
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