Sunday, October 28, 2007

Bean and Sausage Stew

This is a quick stew that tastes like it took a long time to make. If you want to make this spicy, try using a can of Rotel tomatoes in place of the diced tomatoes.

tablespoon olive oil
1 16-ounce package smoked sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 pkg. prewashed spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)

Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.

Add the spinach to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).

--Adapted from Real Simple magazine

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