Gingersnap Stew
Sausage, beans, and a gingerbread sauce make for a festive holiday stew.
Prep Time:
20 mins
Total Time:
45 mins
Servings:
4 servings
Ingredients
-
3 carrots, cut into 3/4-inch pieces
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3 medium stalks celery, cut into 1/2-inch pieces
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1/4 cup chopped onion
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2 teaspoons cooking oil
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8 ounces cooked smoked sausage, halved lengthwise and cut into 1-inch pieces
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1-1/2 cups water
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1/2 of a 15-ounce can kidney beans, rinsed and drained
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1 tablespoon chili powder
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1 tablespoon Worcestershire sauce
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1 14-1/2-ounce can stewed tomatoes
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6 gingersnaps, crushed (about 1/3 cup)
Directions
1.
In a large saucepan cook carrots, celery, and onion in hot oil over medium heat about 5 minutes or until onion is nearly tender. Remove vegetables from pan.
2.
Add sausage pieces to pan. Cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans, chili powder, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls. If desired, serve with slices of toasted pumpernickel bread. Makes 4 servings.
Nutrition information
Calories 410, Total Fat 23 g, Saturated Fat 7 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 3 g, Cholesterol 39 mg, Sodium 1302 mg, Carbohydrate 35 g, Total Sugar 14 g, Fiber 7 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 11%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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