Friday, January 10, 2020

Black Pot Sausage Bean Stew

I see a lot of requests from new to Dutch oven cooks, for recipes of good stews. The definition of stew is: A dish of meat and vegetables cooked slowly in liquid in a covered pan or pot. Some stews came about when friends got together and put in the pot what they brought with them.
   I will post a few recipes over the next days. These cold days of winter is a great time to experiment with these or some of your own.
 When it is snowy or raining I open the garage door and cook just in side a foot or two. Don't let the weather stop you from enjoying your Dutch ovens.

2 pounds bulk pork sausage 
4 cups water
2 ( 16 ounce ) cans whole tomatoes, undrained, and crushed
1 ( 15½ ounce ) can red kidney beans, undrained
2 ( 15½ ounce ) cans Great Northern beans, drained
1 large onion, chopped fine
3 small to medium potatoes, large dice
½ cup green bell peppers, chopped ¼-inch
½ teaspoon salt
½ teaspoon thyme, dried
¼ teaspoon garlic granuals
1 bay leaf 

Brown sausage in 12" Dutch oven, over 12 to 14 charcoals, stirring to crumble; drain. Stir in remaining ingredients; bring to a boil. Reduce heat by reducing bottom charcoals to only 9 under oven. Cover with lid and place 12 charcoals on lid and simmer about 1 hour. remove bay leaf and server in worm bowels.  

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