Easy Sausage & Bean Stew Recipe by x
Easy Sausage & Bean Stew Cooking Instructions 1 Preheat the oil in a pot to medium and sweat the onion, carrot, celery and garlic until the onions turn translucent. 2 Stir in the bay, cumin, thyme, paprika, oregano, and ketchup. 3 Add the vinegar, Worcestershire sauce, beans, sausage, and stock, (and also your hot sauce if you choose to add it) stir to incorporate, turn the heat down to medium low and simmer, covered, for 20 minutes. 4 Adjust the seasoning if needed (but remember all the flavors - especially the salt - will intensify a bit during the next step where you're cooking partially uncovered and the liquid reduces). 5 Crush about 1/3 of the beans with a masher, turn the heat to low, and simmer with lid askew for another 15 minutes. Crushing some of the beans releases their starch and thickens the sauce. 6 Enjoy over steamed rice. (Or with crusty bread or mashed potatoes or whatever works for you.) 1 Preheat the oil in a pot to medium and sweat the onion, carrot, celery and garlic until the onions turn translucent. 1 Preheat the oil in a pot to medium and sweat the onion, carrot, celery and garlic until the onions turn translucent. 2 Stir in the bay, cumin, thyme, paprika, oregano, and ketchup. 2 Stir in the bay, cumin, thyme, paprika, oregano, and ketchup. 3 Add the vinegar, Worcestershire sauce, beans, sausage, and stock, (and also your hot sauce if you choose to add it) stir to incorporate, turn the heat down to medium low and simmer, covered, for 20 minutes. 3 Add the vinegar, Worcestershire sauce, beans, sausage, and stock, (and also your hot sauce if you choose to add it) stir to incorporate, turn the heat down to medium low and simmer, covered, for 20 minutes. 4 Adjust the seasoning if needed (but remember all the flavors - especially the salt - will intensify a bit during the next step where you're cooking partially uncovered and the liquid reduces). 4 Adjust the seasoning if needed (but remember all the flavors - especially the salt - will intensify a bit during the next step where you're cooking partially uncovered and the liquid reduces). 5 Crush about 1/3 of the beans with a masher, turn the heat to low, and simmer with lid askew for another 15 minutes. Crushing some of the beans releases their starch and thickens the sauce. 5 Crush about 1/3 of the beans with a masher, turn the heat to low, and simmer with lid askew for another 15 minutes. Crushing some of the beans releases their starch and thickens the sauce. 6 Enjoy over steamed rice. (Or with crusty bread or mashed potatoes or whatever works for you.) 6 Enjoy over steamed rice. (Or with crusty bread or mashed potatoes or whatever works for you.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Apple Cobbler Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Slow cooker tri tip with pan gravy Easy Apple Cobbler Mini sweet chili meat loaf Mom's Far Breton Easy Spanish rice Slow cooker tri tip with pan gravy French beans and mint vegetables Boiled sweet potatoes Honey Mustard Cabbage 1963 recipe for Corndogs Easy Apple Cobbler Traditional lamb curry Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki' Pumpkin Fritters French beans and mint vegetables Boiled sweet potatoes Honey Mustard Cabbage 1963 recipe for Corndogs Easy Apple Cobbler Traditional lamb curry Salmon with pea salad Ganished beans Japanese pancake - 'Okonomiyaki' Pumpkin Fritters