Italian Sausage & Bean Stew
Ingredients
- 1 pound ground Italian sausage (mild or hot)
- 1 medium onion, medium diced
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can northern beans, drained and rinsed
- 3 cups shredded cabbage
- 1 cup frozen sliced carrots
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon pepper
- 2 tablespoons dried parsley
- 1 cup chicken broth (optional)
Instructions
- Cook sausage and onions in a large pot. Drain off excess oil. Add all ingredients except parsley. Bring to a boil, then reduce heat, cover and simmer for 50—60 minutes. Add chicken broth as needed if the stew is getting too dry. Stir in parsley and cook for 5 minutes. Serve with crostini.
Notes
KIRSTEN SHULTZ
Line Cook, Rusconi’s Kitchen, rusconiskitchen.com
C-CAP 2020
East Valley Institute of Technology, Mesa
Culinary Institute of America, Hyde Park, NY
