SAUSAGE AND BEAN SKILLET STEW
Looking for a hearty dinner? Then check out this flavorful chicken, sausage and baked bean stew made in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring occasionally, until brown.
- Stir in remaining ingredients except onions. Cook uncovered over medium-low heat 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Stir in onions. Cook 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.
Nutrition Facts : Calories 525, Carbohydrate 64 g, Cholesterol 65 mg, Fiber 15 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
KIELBASA SKILLET STEW
I grew up on a Montana ranch, and this dish reminds me of the kind we used to prepare for the hay and harvest crews. The bacon and sausage provide rich flavor to this comforting. When I make this dish, I share a taste of my country memories with my family. -Machelle Lewis, Henderson, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a 12-in. skillet, cook bacon until crisp; remove to paper towel to drain. Cook sausage and onions in drippings over medium heat until onion is tender; drain. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; sprinkle over stew.
Nutrition Facts : Calories 269 calories, Fat 18g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 993mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
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.
SAUSAGE & BUTTER BEAN STEW
Use butter beans to soak up the flavour of spicy sausages in this comforting stew. It's ideal for winter evenings and it takes less than an hour to cook
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 739 calories, Fat 52 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 2.7 milligram of sodium
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
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