Eat some the day you make it and freeze the rest.
SMOKY WHITE BEAN STEW
1 tablespoon oil
1 cup chopped onion
1 pound smoked sausage, diced
2 (14 ounce) cans chicken broth
2 cups water
4 cups coarsely shredded cabbage or pre-shredded coleslaw mix with carrots
2 (15 ounce) cans Great Northern beans (don’t drain)
1 clove garlic, minced
1/4 teaspoon black pepper
Heat oil in a large pot over medium-high heat. Add onion; cook and stir until onions are tender. Stir in sausage; cook until lightly browned. Add chicken broth, water, cabbage, beans, garlic and black pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until cabbage is tender.
Yield: 6 servings
1 tablespoon oil
1 cup chopped onion
1 pound smoked sausage, diced
2 (14 ounce) cans chicken broth
2 cups water
4 cups coarsely shredded cabbage or pre-shredded coleslaw mix with carrots
2 (15 ounce) cans Great Northern beans (don’t drain)
1 clove garlic, minced
1/4 teaspoon black pepper
Heat oil in a large pot over medium-high heat. Add onion; cook and stir until onions are tender. Stir in sausage; cook until lightly browned. Add chicken broth, water, cabbage, beans, garlic and black pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until cabbage is tender.
Yield: 6 servings
Note: I used pre-shredded cole slaw mix with carrots. I like the extra color of the carrots and purple cabbage
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