Smoked Sausage And Three Bean Stew Food

SAUSAGE & BEAN CASSEROLE

Steps:

• Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
• Add 1 finely chopped onion and cook gently for 5 minutes.
• Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
• Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
• Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
• Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
• Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
• Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
• Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

THREE BEANS AND SAUSAGE

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and cook on low for 4-5 hours or until heated through. Discard bay leaf. Serve with rice.

SAUSAGE AND BEAN STEW

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.

SAUSAGE & BUTTER BEAN STEW

Steps:

• Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
• Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

SMOKED SAUSAGE STEW

Steps:

• In a large skillet, heat olive oil. Saute smoked sausage, peppers and onions until vegetables are soft, approximately 5 minutes.
• Add tomato paste and minced garlic, stir for 30 minutes.
• Add broth, undrained diced tomatoes and lima beans.
• Simmer uncovered, stirring occasionally until the lima beans are tender and the sauce is thick, approximately 15-20 minutes.
• Add hot sauce to taste, if desired. Serve over cooked rice.

SMOKED SAUSAGE AND THREE-BEAN STEW

Steps:

• Cut sausage down the middle lengthwise.
• Then cut across in about one-half to one inch sections.
• Heat oil in pan, add sausage and brown.
• Open all the cans. (Do not drain off liquid from cans.).
• Add entire contents of all the cans.
• Salt and pepper to taste.
• Lightly simmer until heated through.
• This is great reheated and can be frozen. Recipe can easily be doubled or tripled. Good with crunchy cornbread. This is a one-pan recipe. Easy clean-up!

SMOKED SAUSAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
• Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
• Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
• Ladle the soup into bowls. Serve hot, with crusty bread slices.

SMOKED SAUSAGE AND GREEN BEAN STEW

Steps:

• Slice smoked sausage on the diagonal into 1/2 inch thick slices.
• Brown over medium heat in large saucepan or dutch oven.
• Add onions and garlic and saute until onions are transparent.
• Add potatoes and green beans.
• Add water until all ingredients are covered.
• Reduce heat to a simmer for at least 1/2 hour, adding more water if necessary.
• The longer it cooks the better it tastes.
• Season to taste with salt and pepper.
• Serve in bowls with garlic bread.

SAUSAGE BEAN STEW

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.

SMOKED SAUSAGE AND BEANS

Steps:

• In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.

ITALIAN SMOKED SAUSAGE BEAN SOUP

Steps:

• In large deep skillet or Dutch oven, over medium-high heat, brown sausage and onions in oil, about 5 minutes.
• Add tomatoes with their juice, water, pasta, and boullion.
• Bring to a boil.
• Add beans.
• Reduce heat, cover, and simmer until pasta is tender, about 15-20 minutes.
• Ladle into bowls and serve.

SMOKED SAUSAGE STEW

Steps:

• Place vegetables in a saucepan with consomme or broth, water, bay leaf and pepper.
• Heat to boil; reduce heat, cover and simmer for ten minutes.
• Add potatoes; cook ten minutes longer or until vegetables are tender.
• Remove bay leaf.
• Mix small amount of liquid with flour to make a paste; stir into vegetables.
• Add sausage.
• Cook, stirring occasionally until sausage is hot and liquid is thickened.
• Add salt to taste.
• Top each serving with Parmesan cheese.

SMOKED SAUSAGE, BEAN AND POTATO STEW

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.