Gingersanp Stew
Source of Recipe
($400 recipe winner / Better Homes & Gardens Mag)
List of Ingredients
3 carrots, cut into 3/4" pieces ( I 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 tomaotes 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*.
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.
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