Post from the Past: Sausage and Bean Stew

This is a most delicious dinner inspired by a recipe by Real Simple. The peppers and eggplant are entirely optional but add delicious flavor and hearty texture to this awesome winter stew. It’s quick and easy, too; it’s ready in 30 minutes, or you can make ahead of time and simmer longer for added flavor.

2 Tbsp coconut oil

4 organic chicken sausages, sliced

2 green bell peppers, chopped

1 medium eggplant, chopped

3 cloves garlic, sliced

1 quart low sodium chicken broth

1 28-oz can spicy diced tomatoes

1 can cannelloni beans

1. Saute sausages in coconut oil for about 3-4 minutes.

2. Add peppers and eggplant, and saute for another 3-4 minutes.

3. Add garlic and saute for 1-2 minutes.

4. Add broth, tomatoes, and beans, and bring to a boil. Simmer 20 minutes to 4 hours.

5. Turn off heat and mix in kale 5 minutes before serving.

Sausage and Bean Stew
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Ingredients
  1. 2 Tbsp coconut oil
  2. 4 organic chicken sausages, sliced
  3. 2 green bell peppers, chopped
  4. 1 medium eggplant, chopped
  5. 3 cloves garlic, sliced
  6. 1 quart low sodium chicken broth
  7. 1 28-oz can spicy diced tomatoes
  8. 1 can cannelloni beans
Instructions
  1. 1. Saute sausages in coconut oil for about 3-4 minutes.
  2. 2. Add peppers and eggplant, and saute for another 3-4 minutes.
  3. 3. Add garlic and saute for 1-2 minutes.
  4. 4. Add broth, tomatoes, and beans, and bring to a boil. Simmer 20 minutes to 4 hours.
  5. 5. Turn off heat and mix in kale 5 minutes before serving.
The Unprepared Kitchen https://theunpreparedkitchen.com/

11/15/10

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