Italian Sausage-Bean Stew

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3.5 by 7 people

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  • Makes: 8 servings
  • Makes: 10 1/2 cups
  • Prep: 1 hr 30 mins
  • Cook: 1 hr 45 mins
  • Stand: 1 hr

Italian Sausage-Bean Stew

Reviews (0)

3.5 by 7 people

Rate This!

Directions

  1. Rinse beans. In a 4-quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
  2. In the same Dutch oven cook sausage, onion, and garlic over medium-high heat until meat is brown and onion is tender; drain off fat. Stir in beans, beef broth, water, oregano, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Stir in cabbage and undrained tomatoes. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until cabbage is tender. Discard bay leaves. Skim off fat. Season to taste with salt and pepper.
  3. Makes 8 servings (10 1/2 cups)
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Nutrition Facts (Italian Sausage-Bean Stew)

  • Per serving:
  • 391 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 38 mg chol. ,
  • 840 mg sodium ,
  • 41 g carb. ,
  • 15 g fiber ,
  • 7 g sugar ,
  • 22 g pro.
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7 Ratings

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