Thursday, October 2, 2008


I made this for supper last night and it was really good. I made a few changes. Instead of celery I used onion and at the end I put in 2 cups of rice to cook up in the broth. Very good! Oh and I didn't use the crackers...

Spicey Sausage and Pepper Stew
What you need:

3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
45 PREMIUM Unsalted Tops Saltine Crackers

Make it:

COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.

ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.

SERVE with crackers.

1 comment:

Sarah said...

you need to go to union square for the farmers market ... it's amazing!