From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. In a large sauce pan, saute sausage. Remove and pat dry
2. Saute the onion, green pepper, potatoes and garlic. Add the sausage, beef stock, kidney beans, tomatoes and spices. Simmer for 1/2 hour.
3. Skim off any fat that has risen to the surface. Add red wine. Garnish with chopped parsley.
SERVES: 8 - 10
- 1 pound spicy sausage, ground with casings removed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 large potato, diced
- 2 cloves garlic, minced
- 6 cups beef stock
- 1 cup canned kidney beans, drained
- 1 cup canned chopped tomatoes in juice
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 cup red wine
- Parsley
TO PREPARE:
1. In a large sauce pan, saute sausage. Remove and pat dry
2. Saute the onion, green pepper, potatoes and garlic. Add the sausage, beef stock, kidney beans, tomatoes and spices. Simmer for 1/2 hour.
3. Skim off any fat that has risen to the surface. Add red wine. Garnish with chopped parsley.
SERVES: 8 - 10
