Italian Sausage-Bean Stew

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6 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Yields: 10 1/2 cups
  • Prep: 1 hr 30 mins
  • Cook: 1 hr 45 mins
  • Stand: 1 hr
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Italian Sausage-Bean Stew
Ingredients
2 1/3
cups dry navy beans
1
pound uncooked Italian sausage links, cut into 1/2-inch slices
1
cup chopped onion (1 large)
1
clove garlic, minced
3 1/2
cups beef broth
3/4
cup water
1
teaspoon dried oregano, crushed
2
bay leaves
3
cups chopped cabbage
1
14 1/2 ounce can diced tomatoes, undrained
 
Salt
 
black pepper
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)
Nutrition Facts (Italian Sausage-Bean Stew)
    Per serving:
  • 391 kcal cal.,
  • 14 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 38 mg chol.,
  • 840 mg sodium,
  • 41 g carb.,
  • 15 g fiber,
  • 7 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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