Bean and Sausage Stew
Ingredients
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1 lb. mild Italian pork sausage
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1 medium yellow onion, diced
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1/2 tsp kosher salt
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3 cloves garlic, minced or pressed
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1 (15.5 oz) can Green Valley Dark Red Kidney Beans, drained
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1 (15.5 oz) can Green Valley Great Northern Beans, drained
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1 (14.5 oz) can diced tomatoes, including juice
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2 cups chicken stock
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1 tsp dried oregano
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1 tsp dried basil
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Freshly grated Parmesan cheese, to garnish
Steps
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Place a large pot over medium-high heat.
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Add the Italian sausage and cook, stirring and breaking apart large clumps, until no pink remains and the sausage is lightly browned. Remove the sausage with a slotted spoon, leaving the sausage fat behind.
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Place the pot back on the heat and add the onion to the hot sausage fat. Sprinkle the salt over the onions. Cook, stirring occasionally, until the onion is softened and beginning to brown.
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Add the garlic and cook for one more minute, until fragrant.
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Add the kidney beans, great northern beans, diced tomatoes, chicken stock, and the cooked sausage to the pot. Stir to combine, then bring the pot to a boil and reduce the heat to a simmer.
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Add the oregano and basil. Simmer for 15 minutes.
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Taste and add additional salt if necessary. Serve hot, topped with grated parmesan cheese.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
