Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, easy sausage & bean stew. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Easy Sausage & Bean Stew is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Easy Sausage & Bean Stew is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook easy sausage & bean stew using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Easy Sausage & Bean Stew:
- Make ready 1 Tablespoon oil (veg or olive is fine)
- Get 1 medium onion, chopped
- Prepare 1 large carrot, cut into 1/4" cubes
- Take 1 large stem celery, chopped
- Get 4 large cloves garlic, chopped
- Take 1 bay leaf
- Get 1/2 teaspoon cumin
- Make ready 1/2 teaspoon black pepper
- Get 1/2 teaspoon dried thyme
- Get 1 teaspoon paprika
- Get 1/2 Tablespoon dried oregano
- Make ready 1 Tablespoon ketchup
- Prepare 1 teaspoon salt to start
- Prepare 1 Tablespoon vinegar (apple cider preferred, but white or red wine will work in a pinch)
- Get 1 Tablespoon Worcestershire sauce
- Take 40 oz. can of beans of choice, well drained (I used pinto.)
- Prepare 1 (14 oz.) sausage link, cut into 1/4" thick coins (I used plain smoked sausage.)
- Make ready 1 cup unsalted chicken, beef, or vegetable stock (water's fine in a pinch)
- Prepare optional: 1 Tablespoon hot sauce of choice
Conecuh sausage has a bold, hickory-smoked flavor that is ideal for hearty soups and stews, and narrow size, which makes it easier to eat with a spoon. Conecuh is made in Alabama and sold in grocery stores throughout the South. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture.
Steps to make Easy Sausage & Bean Stew:
- Preheat the oil in a pot to medium and sweat the onion, carrot, celery and garlic until the onions turn translucent.
- Stir in the bay, cumin, thyme, paprika, oregano, and ketchup.
- 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.
- 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).
- 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.
- Enjoy over steamed rice. (Or with crusty bread or mashed potatoes or whatever works for you.)
In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah.
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