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Sausage Bean Stew Recipe

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Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio

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Sausage Bean Stew Recipe

Prep: 10 min. Cook: 45 min.

Yield: 6-8 Servings

10 45 55

Ingredients

4 cups chicken broth
3 cans (15 to 16 ounces each) kidney beans, butter beans, pinto beans, black-eyed peas or great northern beans, rinsed and drained
3 medium carrots, diced
3 celery ribs, diced
1 pound smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1/2 cup medium pearl barley
1/2 cup dried lentils
1 teaspoon hot pepper sauce
1 cup chopped fresh spinach

Directions

In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 338 calories, 16 g fat (7 g saturated fat), 38 mg cholesterol, 1,228 mg sodium, 32 g carbohydrate, 10 g fiber, 18 g protein.

Originally published as Sausage Bean Stew in Country Woman January/February 1995, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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