Sausage, Chickpea Southwestern Stew
Created by BethinPA, Thursday, 13 November 2008
Description
Delicious, hardy stew that's chock full of legumes, and has a southwestern US flavor (or Mexican)
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Seasonality
Course
- 1 t. olive oil
- 3/4 lb. Italian sausage without casings (I use turkey sausage)
- 8 cloves garlic, chopped (I usually use 3 big ones)
- 1 c. diced tomatoes with juice (canned is fine)
- 2 T. jalapenos (or 3T. diced green chillies, if you prefer less heat)
- 1 t. cumin
- 1 t. fresh rosemary, minced
- 4 1/2-5 c. mixed beans (pre-soaked)(chickpeas, kidneys, blacks, navies - whatever you have)
- 2 c. chicken broth
- 2 T. fresh lemon juice
- chopped fresh cilantro (a/k/a coriander)
- 1 avocado, sliced
Method/steps
- Saute sausage and garlic in oil over medium-high heat until sausage just about cooked.
- Reduce heat and add the tomatoes, jalapenos/chillies, cumin and rosemary.
- Simmer 10 minutes, then add the beans and broth.
- Boil, reduce heat and simmer 15 minutes.
- Stir in the lemon juice
- Season with salt and pepper
- Optional garnish: cilantro and avocado slices
Reviews
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