SAUSAGE, BEAN AND PASTA STEW
Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.
Provided by Food Network Kitchen
Time 8h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
- Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
- Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
PORTUGUESE SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
- Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
- Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
- Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
SLOW COOKER SAUSAGE, BEAN AND PASTA STEW
Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 6 to 8 servings (or 4 with leftovers)
Number Of Ingredients 14
Steps:
- Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
- Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
- Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.
SAUSAGE AND BEAN STEW
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
- Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.
CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
SAUSAGE BEAN STEW
Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.
Nutrition Facts : Calories 338 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 1228mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 10g fiber), Protein 18g protein.
CAJUN BLACK BEANS WITH SAUSAGE AND CORN
Grab a skillet for easy Cajun cooking! This one-pan meal can be ready to serve in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper and onion stir-fry; cook and stir 2 to 3 minutes or until crisp-tender.
- Stir in corn, sausage, salt, thyme and pepper blend. Cook 3 to 5 minutes, stirring occasionally, until corn is tender.
- Stir in tomatoes and beans; cook 3 to 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
POLISH BEAN AND SAUSAGE STEW
A hearty and satisfying Polish stew with cannellini beans, bacon, and kielbasa. Served with crusty bread it's a meal that sticks to the bones, perfect for a cold winter's night!
Provided by Olenka
Categories Soups, Stews and Chili Recipes Stews
Time 9h25m
Yield 4
Number Of Ingredients 14
Steps:
- Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
- Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
- Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
- Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
- Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.
Nutrition Facts : Calories 816.9 calories, Carbohydrate 89.4 g, Cholesterol 73.5 mg, Fat 31.4 g, Fiber 21.7 g, Protein 47 g, SaturatedFat 13.5 g, Sodium 1225.3 mg, Sugar 8.5 g
FRIED CORN WITH SMOKED SAUSAGE
This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage. I have prepared this dish for family, friends and co-workers and received rave reviews.
Provided by David Dennis
Categories Meat and Poultry Recipes Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.2 g, Cholesterol 61.6 mg, Fat 28.5 g, Fiber 3.2 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 1264.7 mg, Sugar 7.1 g
SAUSAGE, BEAN AND CORN STEW
Provided by Jacques Pepin
Categories dinner, one pot, soups and stews, main course
Time 2h15m
Yield Six servings
Number Of Ingredients 14
Steps:
- Wash the beans and remove and discard any damaged beans or pebbles. The beans do not need to be pre-soaked, provided they are started in cold water. Place them in a large saucepan and cover with the seven cups of cold water and the one teaspoon of salt. Bring to a boil, lower the heat, cover and boil gently for 75 minutes. The beans should be just tender but still a bit firm.
- Meanwhile, prick the sweet and hot sausages (see note below) and place in one layer in a large saucepan. Add the half cup of water, cover, lower the heat to medium and cook about 20 minutes. By then the water should have almost completely evaporated and the sausages should be starting to sizzle in their own fat.
- Add the onion, carrot, celery, garlic and optional hot pepper and continue cooking, covered, for another 10 minutes. Set aside.
- When the beans are cooked, drain, combine the sausage mixture with them and add the tomatoes and thyme. Cook together for another 15 minutes. By then the beans should be tender and the mixture just slightly soupy. (The dish can be prepared to this point the day before serving.) Set aside, ready to be reheated when needed.
- At serving time, bring the mixture to a boil on top of the stove or, if at the beach, on the grill. When boiling, add the corn kernels, return the mixture to the boil and serve.
Nutrition Facts : @context http, Calories 779, UnsaturatedFat 36 grams, Carbohydrate 29 grams, Fat 61 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 1759 milligrams, Sugar 11 grams, TransFat 0 grams
CORN, SAUSAGE, AND BEAN CHOWDER
Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.
Provided by M&BCinciND
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h35m
Yield 12
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
- Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
- At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
- Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g
SAUSAGE AND BEAN STEW
My boyfriends mom introduced me to this recipe and I fell in love with it!! It's so good and EASY!!!
Provided by Brittb216
Categories One Dish Meal
Time 35m
Yield 9 Cup, 9 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 Ingredients and heat through.
- Serve over Rice!
- *Notes*.
- I also like to spice mine up with Franks Hot Sauce and Extra Black Pepper.
- I've also cooked this in the crockpot on low for 6-8 hours and it's still perfect!
Nutrition Facts : Calories 333.7, Fat 15.5, SaturatedFat 4.9, Cholesterol 30.8, Sodium 920.5, Carbohydrate 34.8, Fiber 8.5, Sugar 2.7, Protein 16.2
TUSCAN WHITE BEAN AND SAUSAGE STEW
This is SO GOOD!! Another PC recipe, it's traditionally Italian, but with using some canned items to speed things up. The fresh fennel really makes the flavor in this fantastic! It saves well in the refrigerator or freezer too. I used mild sausage so I could feed it to my preschooler.
Provided by pheebess
Categories Stew
Time 32m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove sausage from casings and cut in half lengthwise, then crosswise into 1/2 inch nuggets.
- Place sausage in a large pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
- As sausage cooks, peel carrots. Chop carrots and fennel; add to pot and cook an additional 3-5 minutes or until sausage is cooked through and vegetables begin to brown.
- Stir in tomatoes, broth and garlic into sausage mixture. Drain and rinse beans; add to pot.
- Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat and stir in basil.
Nutrition Facts : Calories 447.1, Fat 16.7, SaturatedFat 5.7, Cholesterol 32.4, Sodium 1131.3, Carbohydrate 48.2, Fiber 11.9, Sugar 4.7, Protein 27.7
SPICY SAUSAGE, ESCAROLE & WHITE BEAN STEW
This quick-cooking stew has onions, garlic, and spicy Italian sausage-classic flavors you expect in an Italian meal-and it's warming and comforting, too. From finecooking.com.
Provided by GibbyLou
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
- When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
Nutrition Facts : Calories 576.9, Fat 30.2, SaturatedFat 10.1, Cholesterol 52.8, Sodium 2162.6, Carbohydrate 42.5, Fiber 15.8, Sugar 6.4, Protein 34
SMOKED SAUSAGE, BEAN AND POTATO STEW
I made this from a bunch of things i had on hand--came out great --real comfort food and easy to make. Its a one pot meal-- I like this with a crusty loaf.
Provided by petlover
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop potatoes, pepper, and onion into large chunks.
- Cut sausage into thick chunks.
- Place everything into a pot and bring to a boil.
- Turn down heat and simmer, covered, for at least an hour-more is better.
- Serve with crusty bread.
Nutrition Facts : Calories 834.4, Fat 37, SaturatedFat 13.1, Cholesterol 77.4, Sodium 1972.1, Carbohydrate 86.2, Fiber 11.3, Sugar 5.4, Protein 40.1
BLACK-BEAN-AND-CORN STEW
Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
- To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
- In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.
Nutrition Facts : Calories 294 g, Fat 7 g, Protein 13 g
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
WHITE-BEAN AND SAUSAGE STEW
This is a quick recipe that is hearty and filling. I substituted black beans and garbanzo beans because I didn't have any white beans, and I used only half of the meat. I also added some corn and left the tomatoes undrained. Yum! Recipe courtesy of All You Magazine October 2011.
Provided by AmyZoe
Categories Beans
Time 4h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Poke holes in sausages and place in a large nonstick skillet.
- Add 1/4 cup water and bring to a boil.
- Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes.
- Transfer to a plate.
- Warm oil in skillet over medium-high heat.
- Add onion and garlic and cook, stirring often (about 3 minutes).
- Add beans, tomatoes, and thyme.
- Put half of bean mixture in slow cooker.
- Arrange sausages on top followed by remaining beans.
- Cover and cook on high for 4 hours.
- Check after 2 hours and add water if mixture looks dry.
- Remove sausages and slice thickly.
- Season beans with salt and pepper.
- Return sausages to stew.
- Cover and cook until warmed through, about 20 minutes.
Nutrition Facts : Calories 767.2, Fat 39.6, SaturatedFat 13.1, Cholesterol 73.3, Sodium 1574.2, Carbohydrate 62.2, Fiber 13.5, Sugar 8.6, Protein 42.3
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