Sausage and Red Bean Stew |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hearty, delicious and quick. Yes, this does use several canned products and also gets a head start with prepared soup. But there are times, at least in my home, when speed and convenience must take precedence. This recipe originated from Honeysuckle White so, of course, it calls for Italian turkey sausage. I have made it with turkey sausage and with regular Italian sausage-it is good either way. Also, feel free to substitute beans according to preference or what is on hand. I often use cannellini beans rather than red kidney beans. Ingredients:
1 lb italian turkey sausage link (sweet or hot) |
1 teaspoon cayenne pepper |
1/4 onion, minced |
2 (15 ounce) cans kidney beans |
1 (15 ounce) can pinto beans |
1 (14 1/2 ounce) can diced tomatoes |
1 (15 ounce) can minestrone soup (i use 19 ounce can of progresso brand) |
Directions:
1. Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.
2. Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through.
3. Drain well, add remaining ingredients and stir.
4. Simmer for 10-15 minutes.
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