Sausage Stew with Beans

I lived in Connecticut from 2008-2016 and in the summer of 2012, one of my friend’s parents made us dinner one night while I was sleeping over. It was a beef and sausage stew/gravy that went over rice, and I liked it a lot. I decided to ask for the recipe and change a couple things in it to make it my own and this is what I came up with.

I don’t eat rice, but my parents do, so they tried it with rice and I tried it with egg noodles and it was very good both ways. Now every once in a while, I’ll make it for my parents or my boyfriend, daughter, and his parents for a special dinner.

—Carole-Lynn Shirkey (Bolton Dining Commons)

stewred and green peppers, julienned
onion, julienned
breakfast sausage (or Banquet Original Quick-Serve Sausage)
vegetable stock
tomato juice
tomatoes, diced/crushed
red kidney beans
cumin
chili powder
cayenne pepper
salt
rice or noodles (optional)

  1. Heat oil to medium heat in a pot and sauté peppers and onions.
  2. Cut sausage into 1/4-inch slices and add to pot.
  3. Cook until sausage is brown and onions are clear.
  4. Add desired amount of vegetable stock and tomato juice and bring to a simmer.
  5. Rinse beans and add beans and tomatoes to pot and bring to a simmer.
  6. Add cumin, chili powder, cayenne, and salt to taste.
  7. Cook on low until hot.
  8. Serve alone or over rice or noodles.