A quick skillet stew of sausage with peppers and onions, tomatoes, barbecue sauce, and beans.
Sausage and Peppers Stew
I love this quick take on classic sausage and peppers with onions, adding in beans, making it much more filling and satisfying. It's kinda like if you took beanie weenies and sausage and peppers and married them.I've used Italian sausage here, but you can use any kind of Italian-style sausage like chicken or turkey, or even a good andouille sausage, and I've also used those gourmet hot dogs that come with the steak packages you get as a gift at Christmas.
Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.
Here's how to make this delicious dish of sausage, peppers and onions with beans. As always, the full ingredient list with measurements, instructions and a printable link, are all further down the page, following the step-by-step picture tutorial.
Pan fry or grill sausages according to package directions; set aside to cool slightly, then slice into 1/2 inch rounds.
Add bacon drippings or oil to a large skillet and heat to medium, add peppers and onions. Cook for about 6 minutes, stirring often, until slightly tender but not browned. Add the garlic and cook another minute.
Add the wine or beef broth/stock, barbecue sauce, ketchup, tomatoes and beans.
Add seasonings and sliced sausage to the skillet and gently toss to combine.
Bring to a boil, reduce to low simmer and cook, uncovered for about 20 to 25 minutes, stirring regularly, or until mixture has reduced and thickened. Taste and adjust seasonings as needed. Serve as is with cornbread or rolls for sopping up the juices, or spoon over rice.
Sausage, Peppers and Onions with Beans
Yield: About 4 to 6 servings
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A quick skillet stew of sausage with peppers and onions, tomatoes, barbecue sauce, and beans.
Ingredients
- 1/2 tablespoon bacon drippings, butter or cooking oil
- 1 pound package Italian style sausage
- 1 small red, yellow or orange bell pepper, or a combination, cleaned and sliced
- 1 small green bell pepper, cleaned and sliced
- 1 small sweet onion, halved and sliced
- 2 teaspoons minced garlic
- 1 cup red wine or beef stock/broth
- 1/4 cup barbecue sauce
- 2 tablespoons ketchup
- 1 (15 ounce) can white beans, drained and rinsed
- 1 (15 ounce) can light red kidney beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
- 1 teaspoon Italian seasoning, Herbes de Provence, or your choice mixed dried herbs, or to taste
- 1/4 teaspoon of Creole or Cajun seasoning, or to taste, optional
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Pan fry or grill sausages according to package directions; set aside to cool slightly, then slice into 1/2 inch rounds.
- Add oil to a large skillet and heat to medium; add peppers and onions. Cook for about 6 minutes, stirring often, until slightly tender but not browned.
- Add the garlic and cook another minute. Add the wine or beef stock, barbecue sauce, ketchup, beans, tomatoes and seasonings. Add sliced sausage to the skillet and gently toss to combine.
- Bring to a boil, reduce to low simmer and cook, uncovered for about 20 to 25 minutes, stirring regularly, or until mixture has reduced and thickened. Taste and adjust seasonings as needed. Serve as is with cornbread or rolls for sopping up the juices (which is what we like), or spoon over rice.
Notes:
May use turkey or chicken Italian-style sausage or substitute andouille or another smoked sausage, or good quality of dogs. I use Herbes de Provence which contains rosemary, marjoram, thyme and savory, and I add some sage.
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