Sausage and Bean Stew

I got my last remaining wisdom tooth pulled today. That was fun. I’m sitting here with a swollen face waiting for the Novocaine to wear off. I hate Novocaine so much! It’s the weirdest sensation ever. Oh well. At least they’re all finally out of my head.

Either way, this sausage and bean stew is a perfect meal for a lazy Sunday or a busy weeknight. It all comes together in under 30 minutes and is a definite crowd pleaser; who doesn’t love Italian sausage cooked together with beans, peppers, and onions? It’s low-carb, too, for those of us who are trying to watch what we eat in between holidays. The leftovers of this were even better, as the flavors had more time to meld together. There’s not much else to say – a simple explanation for a simple dish!


Sausage and Bean Stew
Your ingredients.

Sausage and Bean Stew
Cook your pepper and onion until softened, about 5 minutes. Add in the garlic and stir until fragrant, about another minute.

Sausage and Bean Stew
Add in the sausage and break it up into bits with a wooden spoon. Cook for another 5-8 minutes, until the sausage is cooked through.

Sausage and Bean Stew
Add in the tomatoes.

Sausage and Bean Stew
Then add in the beans and the spices. Stir to combine, then cook over medium heat until slightly thickened, about 8-10 minutes.

Sausage and Bean Stew
Serve and enjoy!

Sausage and Bean Stew
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tablespoon
  • 1 and ½ pounds sweet or hot Italian sausage (I used hot)
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (19 ounce) can cannellini/pinto/whatever you like beans, rinsed and drained (I used pinto)
  • 1 (14.5 ounce) can crushed, diced, or stewed tomatoes (I used diced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper, to taste
Instructions
  1. Heat a large saucepan or high-sided skillet over medium heat. Add 1 tablespoon olive oil.
  2. Add the green bell peppers and the onion. Saute until softened, about 5 minutes. Add in the minced garlic and quickly saute, about another minute; continue stirring to avoid burning the garlic.
  3. Remove the sausage casing and tear sausage into small pieces with the wooden spoon in the pan as you add it to the pepper and onion mixture. Cook until browned and crumbled, approximately 5 to 8 minutes.
  4. Add in the tomatoes, beans, then the spices. Stir to combine. Reduce heat to medium. Cook for 5 to 10 minutes or until thoroughly warmed and thickened. Serve with grated Parmesan cheese, with crusty bread, or just on its own! Serves 2 generously.
Adapted From

 

3 Responses

  1. Katie says:

    Ew, I hated getting my wisdom teeth out. I got all four pulled at once, and I was one of those people who couldn’t chew for a week because the stitches were irritating my gums.

    Oh, and congratulations on being done with finals (and school)! I’m actually procrastinating on studying for my next one (which is in 50 minutes) right now.

  2. Laura L. says:

    Ugh that sucks about the wisdom tooth. I was actually pretty fortunate with mine. I got them all out at once so I didn’t feel (or remember) a thing. Perfect!

    I’m definitely going to make this. I’m usually sold on anything with meat and beans. Mmm…meat and beans. Thanks for another great recipe.

  3. Laura L. says:

    Forgot to tell you I made this. LOVED IT!!! I served it with some cheese bread. A wonderful meal. Thank you.

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