Gingersnap Stew
Source of Recipe
Better Homes & Gardens Magazine
Recipe Introduction
I love the flavors together. You have the sweetness of the celery & carrots, the smokey sausage and subtle heat from the chili powder... the gingersnap flavor is wonderful too. My mom says this is very much like a German dish (Sauerbraten) she had growing up.
List of Ingredients
3 carrots, cut into 3/4" pieces ( *can use baby carrots)
3 medium celery stalks, cut into 1/2" pieces
1/4 C chopped onions ( *I use more)
2 t cooking oil (non-stick spray works)
8 oz. cooked smoked sausage, halved lengthwise and cut into 1" pieces (*I use 12 oz. of lowfat Eckridge smoked sausage)
1 1/2 C water
1/2 of a 15 oz can kidney beans, rinsed & drained (*I use 15oz dark red)
1 Tbsp. Chili powder
1 Tbsp. Worcestershire sauce
1 14oz can stewed tomatoes with juice ( *I used plain diced)
6 gingersnap cookies, crushed (about 1/3 cup)
Recipe
In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans, chili powder and worcestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
Serves 4
I have added my notes in ( ).
I prefer the dark red kidney beans because they really are *pretty* and colorful in this dish.
I also use whole baby carrots cuz I'm lazy.
The chili powder adds a subtle touch of *heat*.
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