Spicy Sausage and Turtle Bean Stew Recipe

Update Servings
  • 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
  • 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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