The days of class are dwindling, and so is my bank account. So I have been stewing up some ideas to stay full on empty. Soups and stews are great values for your money. Both tend to be “set-it-and-forget-it” kind of recipes, great for exam periods when the only thing you (should be) involved in is studying. Having a slow cooker or Crockpot makes your dinner just a click away, however, you can still do it old school – with a pot – like me.
Tonight’s dinner was a hearty bean and sausage stew. It doesn’t require fancy vegetables, or great cuts of meat; it’s a pretty “pantry style” meal. I loved this stew because it was not only savory the first time, but as a leftover, there were still unique ways to eat it. In its original stew form, its velvety texture makes it a smooth criminal. Spooned over rice or a thick slice of cornbread, you stretch it out, making it last for days. Topped with cheddar cheese and a fried egg can make it protein packed and bursting with flavor. So don’t be afraid of leftovers when you know you’ll have options. It can be a good way to use less, and eat more.
Italian Sausage and Pinto Bean Stew
Ingredients:
3 Italian Sausages (mild or hot)
1 onion, diced
1 green pepper, diced
2 cloves garlic, finely diced
1 jalapeno pepper, finely diced
1 (15 oz) can pinto beans, with liquid
1 cup diced tomatoes (½ small can, with liquid)
1 T paprika (smoked or sweet)
Salt and pepper, to taste
Instruction:
1. First slice sausages in half, then slice each half into ½ inch pieces.
2. Over medium heat, heat medium sized frying pan. Add sausages and cook for about 4-5 minutes, or until well browned.
3. Reserve about 2 T grease from sausages in frying pan, then add onion, pepper, garlic, and jalapeno.
4. Over medium heat, cook onion mixture until vegetables are tender, about 5 minutes. Season with paprika, salt, and pepper.
5. Meanwhile, in a large saucepot, bring pinto beans and diced tomatoes up to a boil.
6. Once boiling, add sausage and cook until the liquid has reduced by about half, probably about 5-6 minutes.
7. Add onion mixture, stir and reduce heat to medium.
8. Once sauce has come to desired thickness, remove from heat and serve. (If you like a thinner stew, add water.)
