| | Directions |
- Heat a heavy nonstick pan. Place 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 chilies; 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 cook 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. Makes 4-5 servings.
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Servings: 4
|  | | Ingredients | | - | | 1 1/2 pounds Premio Hot Sausage, sliced |
| - | | 2 tablespoons extra virgin olive oil - divided |
| - | | 2 1/2 cups onion - sliced |
| - | | 1 1/2 teaspoons granulated sugar |
| - | | 3 large cloves garlic - minced |
| - | | 1 cup celery - sliced |
| - | | 1/2 cup mixed sweet red, yellow, and orange bell pepper, chopped into 1/2-inch pieces |
| - | | 2 jalapeno chilies - stemmed, seeded, and chopped |
| - | | 1 can sliced stewed tomatoes (14.5 oz. can) |
| - | | 1 cup canned beef broth |
| - | | 1 can black beans - drained (15 oz. can) |
| - | | 3 cups chopped kale, leaves only |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 1/4 cup sour cream |
| - | | 2 teaspoons fresh lime juice |
| - | | 3/4 cup shredded pepper jack cheese |
| - | | 2 tablespoons cilantro - chopped |
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