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  • Spicy Sausage And Turtle Bean Stew
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    Spicy Sausage And Turtle Bean Stew



    • 1 1/2 lb. Premio Hot Sausage, sliced
    • 2 T. Extra Virgin Olive Oil, divided
    • 2 1/2 C. Onion, sliced
    • 1 1/2 t. Granulated Sugar
    • 3 Large Cloves Garlic, minced
    • 1 C. Celery, sliced
    • 1/2 C. Mixed Sweet Red, Yellow and Orange Bell Pepper, chopped into 1/2-inch pieces
    • 2 Jalapeno Chiles, stemmed, seeded, chopped
    • 1 - 14.5 oz. Can Sliced Stewed Tomatoes
    • 1 C. Canned Beef Broth
    • 1 - 15 oz. Can Black Beans, drained
    • 3 C. Chopped Kale, leaves only
    • 1/2 t. Salt
    • 1 t. Ground Cumin
    • 1 t. Dried Oregano
    • 1/4 C. Sour Cream
    • 2 t. Fresh Lime Juice
    • 3/4 C. Shredded Pepper Jack Cheese
    • 2 T. Cilantro, chopped

    How to make Spicy Sausage And Turtle Bean Stew:

    Heat a heavy non-stick pan. Place Premio Hot Italian Sausage into pan and brown; drain and remove sausage pieces. Discard drippings. Add olive oil and onions to the pan. Sprinkle sugar over sliced onions in pan. Cook onions until they begin to caramelize, about 10 minutes. Add minced garlic, celery, peppers and chiles and saute for several minutes longer. Add sausage back to pan along with tomatoes, beef broth, black beans, kale, salt, cumin and oregano. Bring mixture to a simmer and simmer for 25-30 minutes, until thickened. In a small bowl, mix together sour cream and lime juice. Serve stew in bowls garnished with shredded cheese, a dollop of lime-sour cream and a sprinkle of chopped cilantro.

    akes 4-5 servings.


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