Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

We speed up this traditionally slow-cooked stew by swapping out pork shoulder for spiced sausage and deglazing the pan with red wine for added depth and richness. You can also use hot turkey Italian sausage or lean ground sirloin.

Joanne Weir
Recipe by Cooking Light May 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes, stirring to crumble. Remove sausage from pan. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low, and simmer 8 minutes or until slightly thickened. Stir in cooked sausage and oregano.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

288 calories; fat 17.2g; saturated fat 5.3g; mono fat 8.6g; poly fat 2.1g; protein 11g; carbohydrates 18g; fiber 4g; cholesterol 32mg; iron 2mg; sodium 489mg; calcium 63mg.
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