Sausage Bean Stew

Name: Sausage Bean Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 servings.
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

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

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.

Nutrition Facts

1-1/2 cups: 338 calories, 16g fat (7g saturated fat), 38mg cholesterol, 1228mg sodium, 32g carbohydrate (6g sugars, 10g fiber), 18g protein.

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

Reviews

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Twich

Nov 28, 2016

I found this to be pretty bland and added about 1/2 t red pepper flakes to give it mor flavor.
jesskate

Nov 15, 2009

My family loves this stew on a cold day with cornbread. I add a 8 oz can of tomato sauce.