Sunday, January 23, 2011

Bean and Sausage Stew...and Skillet Chocolate Chip Cookie

I don't know where you are but it is freezing here in PA! We needed something that would keep us warm (since my house is known to be cold on a regular day!!) so I came up with this hearty stew. If you like things spicy, use only hot turkey sausage, or if you want to feed this to your kids, use mild turkey sausage and add hot sauce to your final dish for that extra kick!

And, this dessert came from Martha Stewart (here is the link: ) it is amazing and so easy... no cookie pans to wash... can't beat that!!

1 lb turkey sausage (mild or hot)
olive oil or safflower oil
1/2 package of Trader Joe's 17 Bean and Barley Soup Mix- soak overnight or follow instructions on bag to quick soak (takes about 1 hour)
1 large or 2 small onions, diced
1 garlic clove, minced
1- 28oz. can of diced tomatoes, undrained
1 fresh thyme sprig or 1 tsp dried thyme
1 tsp kosher salt
1/2 tsp freshly ground pepper

Preheat oven to 350. In a heavy, medium-sized sauce pan, add 1 tbsp oil over medium high heat. Add onion and cook 3 minutes. Add garlic and cook another 2-3 minutes. When onions are translucent but not brown, add beans, tomatoes, thyme, salt, pepper and 1 cup water. Simmer for 1-2 hours until beans are tender. If seems too dry, add some more water.

Meanwhile, put sausage in baking dish with a little water (about 1/2 cup) and put in oven for approx. 30 minutes. (It doesn't have to be fully cooked. You want it to be cooked enough for you to cut it into slices without it falling apart). Take out of oven and cut into slices. Then take a large sauce pan and add 2 tbsp oil. Heat pan over medium high heat and add sliced sausage. Brown sausage then add to beans. Continue to cook over low heat until ready to serve. Serve with a sprinkle of parmesan cheese and/or hot sauce.

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