Catalan Bean and Sausage Stew

Since I am generally not cooking for a big group and I generally need to find ways to make me meals and ingredients stretch to get my dollars to go far, stews are a really great idea. Plus they are great for making in batches on the weekend for quick heat up meals during the busy week days. I got this recipe from my Healthy Jewish Home Cooking Cookbook.

Ingredients

2 tbsp olive oil

1 large onion chopped

3 garlic cloves chopped

1 can (14.5 oz) diced tomatoes

dash of salt

dash of black pepper

2 lb turkey or chicken sausage *I used 1 lb sweet italian turkey sausage and 1 lb feta and sundried tomato chicken sausage

1 can (15.5 oz) white kidney beans

1 can (15.5 oz) red kidney beans

Directions

Spray a skillet with cooking spray. Lightly cook sausage whole enough to toughen the casing and firm sausage filling to make slicing easier. Slice the sausage into 1/2 inch thick pieces. Set aside on a plate. NOTE: DO NOT USE THAT PLATE FOR ANYTHING ELSE SINCE THE MEAT IN THE SAUSAGE IS STILL NOT FULLY COOKED.

Heat olive oil in the skillet. Add onions and cook over medium heat, stirring often until light golden brown. Add garlic and saute for 1 min. Add the tomatoes, salt and pepper. Cook gently uncovered for about 10 minutes, until the mixture is thick.

Add sausage and beans, cover and cook for 10 to 15 minutes over medium low heat. Stir occasionally to ensure that all the sausage gets cooked thoroughly through. Season again with salt and pepper to taste.

Nutrition Facts: makes 6 servings; per serving

grams 402; calories 411; fat 17g; saturated fat 5g; protein 38g; carbs 29g; sodium 1415 mg; fiber 8g; sugar 6g