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Sausage and Black Bean Brazilian Stew


Serves: 6

Prep Time: 15 minutes

Cooking Time: 6 hours on high or 8 hours on low

Difficulty: Easy

Comments

Another delicious meal from Nana Martz's kitchen. We like this soup thick, but it is equally delicious if you add more broth for a thinner soup. We lowered the fat using turkey sausage, but you can use pork sausage or a mixture if preferred.

Ingredients

1 pound sausage, turkey

1 onion(s), medium, chopped

2 zucchini(s), chopped

2 can (15 ounces each) black beans, reduced sodium

1 can (14.5 ounces each) tomatoes, canned with italian seasoning

1 can (14.5 ounces each) beef broth or vegetable broth, low sodium

1 clove garlic, fresh, minced

1/2 teaspoon Italian seasoning

1/3 cup wine, dry, red

1 package (10 ounce) spinach, frozen

1/4 cup parmesan cheese, grated

Preparation

In medium skillet or pot brown the sausage and onion. Place browned sausage mixture, zucchini, beans, tomatoes, beef broth, garlic, Italian seasoning and wine (or water) into slow cooker. Cook on high for 6 - 8 hours or on low for 8 to 10 hours. Meanwhile defrost spinach. When ready to serve, squeeze excess water from defrosted spinach and stir into the slow cooker. Let it heat through for about 10 minutes. Serve with parmesan cheese and some crusty bread if desired.

Nutrition

Per Serving About: 290 calories, 8 g fat, 2.5 g saturated fat, 0 g trans fat, 26 g protein, 30 g carbohydrates, 9 g dietary fiber, 1020 mg sodium


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