Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, easy sausage & bean stew. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Easy Sausage & Bean Stew is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Easy Sausage & Bean Stew is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook easy sausage & bean stew using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Easy Sausage & Bean Stew:
- Take 1 Tablespoon oil (veg or olive is fine)
- Make ready 1 medium onion, chopped
- Make ready 1 large carrot, cut into 1/4" cubes
- Make ready 1 large stem celery, chopped
- Get 4 large cloves garlic, chopped
- Make ready 1 bay leaf
- Make ready 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
- Get 1 Tablespoon ketchup
- Get 1 teaspoon salt to start
- Take 1 Tablespoon vinegar (apple cider preferred, but white or red wine will work in a pinch)
- Prepare 1 Tablespoon Worcestershire sauce
- Take 40 oz. can of beans of choice, well drained (I used pinto.)
- Get 1 (14 oz.) sausage link, cut into 1/4" thick coins (I used plain smoked sausage.)
- Take 1 cup unsalted chicken, beef, or vegetable stock (water's fine in a pinch)
- Take optional: 1 Tablespoon hot sauce of choice
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.)
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