Speedy sausage-and-bean ragout
16
- Prep Time15 min
- Total Time35 min
- Makes4 servings
Yvonne Duivenvoorden
Precooked sausages slash the prep time of this comforting bean ragout. It's a complete meal in a bowl!
Ingredients
1 onion
vegetable oil
540-mL can diced tomatoes
1 large garlic clove, minced
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken broth
4 to 6 roasted sausages
540-mL can white kidney beans
2/3 cup coarsely chopped parsley cilantro
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.
Nutrition (per serving)
Calories 334, Protein 23g, Carbohydrates 26g, Fat 16g.
Ragout tip
Pre-cooked sausages slash the prep time of this comforting stew.
Make this ragout a sandwich
Heat 1-1/2 cups pasta sauce in a saucepan. Slice 3 to 4 roasted sausages into thick rounds and stir in. Slice 3 submarine rolls or large buns in half. Spread sausage mixture over bottom of buns. Add sliced hot peppers and a slice of mozzarella cheese. Top with spinach or arugula leaves. Makes 3 hearty sandwiches.
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