Speedy sausage-and-bean ragout
Mar 1, 2009 Chatelaine 0 Cooking time: 20 minutes Preparation time: 15 minutes Makes: 3 to 4 servings
Ingredients
- 1 onion
- Vegetable oil
- 19- oz (540- mL) can diced tomatoes
- 1 large garlic clove, minced
- 1 tsp (5 mL) dried thyme leaves
- ½ tsp (2 mL) each salt and pepper
- 1 cup (250 mL) chicken broth
- 4 to 6 roasted sausages (see below)
- 19- oz (540- mL) can white kidney beans
- ⅔ cup (150 mL) coarsely chopped cilantro or parsley
- Precooked sausages slash the prep time of this comforting stew.
Instructions
- Finely chop onion. Coat a large saucepan with oil and set over medium heat. Add onion and stir occasionally until it starts to soften, about 3 min. Meanwhile, drain tomatoes. Add tomatoes to onion along with garlic, thyme, salt, pepper and chicken broth. Increase heat to medium-high. Boil, uncovered, stirring often, until reduced by half, about 8 min.
- Slice sausage into thirds (if frozen, defrost in microwave first) and stir into tomato mixture. Cover and reduce heat to medium-low. Simmer, stirring occasionally until sausages are hot, 7 to 10 min. Rinse and drain beans, then add. Stir often until hot, about 2 min. Mix in cilantro. Have crusty bread on hand to sop up the sauce.