INVENTORY CLEARANCE - ALL INVENTORY MUST GO

ANASAZI BEAN STEW WITH TURKEY SAUSAGE

by Frank Raasch

Tender, hearty Anasazi Beans fill this stew along with turkey sausage for a delicious blend of tastes and textures.

Prep time: 15 min
Cook time: 50 min
Total time: 65 min

INGREDIENTS

Makes 12 servings

  • 2 Cups Anasazi® Beans, soaked and drained

  • 1 Pound Turkey Sausage

  • 1 Tablespoon Vegetable Oil

  • 2 Onions, diced

  • 1 Red Bell Pepper, diced

  • 2 Celery Stalks, chopped

  • 1 Whole De Arbol Chiles, minced

  • 5 Cloves Garlic, chopped

  • 1 Tablespoon Worcestershire Sauce

  • 1 12-Ounce Can Diced Tomatoes

  • 2 Cups Chicken Broth

  • 3 Tablespoons White Wine Vinegar

  • Ground Black Peppercorns

  • Kosher Sea Salt Flakes

  • 4 Scallions, chopped

  • 1/2 Bunch Cilantro, chopped

  

DIRECTIONS

  1. Cover beans with 6 cups cold water and bring to a gentle boil. Cook for 20 minutes then drain. Set aside.

  2. Heat turkey sausage and oil in 2-quart pot over medium heat. Brown sausage and crumble with wooden spoon.

  3. When sausage is cooked, add onions, bell pepper, celery, garlic, chile, Worcestershire sauce, tomatoes and chicken broth. Reduce heat to a low simmer and cook for another 30 minutes, or until beans are tender. Do not add salt before beans are cooked.

  4. Just before serving, stir in vinegar, scallions and cilantro, and season to taste with salt and black pepper.
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