Recipe 158

Name:

Recipe name and category: Graham’s Favorite Bean Stew

No. of servings:

Preparation time:

Recipe ingredients and directions:

2 tbs olive oil

1 medium yellow onion, chopped

1 medium red bell pepper, sliced

¼ cup green onions, chopped

5 cloves garlic, crushed in garlic press

½ lb chicken basil sausage

¼ lb spicy Italian chicken sausage

4 cups reduced sodium chicken broth

2 cans (15 oz each) black beans

1 can (15 oz each) red kidney beans

1 can (15 oz each) garbanzo beans (chickpeas)

ground cumin to taste

3 tbs lime juice

Place all three kinds of beans in a large colander or strainer, rinse lightly with water and leave to drain while cooking other ingredients.

In large saucepan, heat 1 tablespoon of oil over medium high heat.

Add sausage and cook stirring frequently until browned, about 5 minutes.

Remove sausage from pan and drain on a pare towel lined plate. Wipe out saucepan. Heat remaining oil over medium-high heat and sauté onions, bell pepper and green onions until tender, about 7 minutes. Add garlic and cook, stirring for 1 minute longer.

Add broth to sauce pan and bring mixture to a simmer. Add beans, sausage and cumin. Cook over medium heat for about 15 minutes. Stir in lime juice and it is ready to serve.

Recipe source:

Recipe anecdote: This dish is very flexible and can be expanded or reduced to serve as many people as needed. It can be made ahead of time and reheated or stands up well to slow cooking for up to three hours. It also freezes well and is nice to have in the freezer for quick weekend lunches.