Spicy Sausage and Turtle Bean Stew Recipe
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1 1/2 pounds Premio Hot Sausage, sliced
2 tablespoons extra virgin olive oil - divided
2 1/2 cups onion - sliced
1 1/2 teaspoons granulated sugar
3 large cloves garlic - minced
1 cup celery - sliced
1/2 cup mixed sweet red, yellow, and orange bell pepper, chopped into 1/2-inch pieces
2 jalapeno chilies - stemmed, seeded, and chopped
1 can sliced stewed tomatoes (14.5 oz. can)
1 cup canned beef broth
1 can black beans - drained (15 oz. can)
3 cups chopped kale, leaves only
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup sour cream
2 teaspoons fresh lime juice
3/4 cup shredded pepper jack cheese
2 tablespoons cilantro - chopped
Heat a heavy nonstick pan. Place sausage into pan and brown; drain and remove sausage pieces. Discard drippings.
Add olive oil and onions to the pan. Sprinkle sugar over sliced onions in pan. Cook onions until they begin to caramelize, about 10 minutes.
Add minced garlic, celery, peppers, and chilies; saute for several minutes longer.
Add sausage back to pan along with tomatoes, beef broth, black beans, kale, salt, cumin, and oregano.
Bring mixture to a simmer and cook for 25-30 minutes, until thickened.
In a small bowl, mix together sour cream and lime juice.
Serve stew in bowls garnished with shredded cheese, a dollop of lime sour cream, and a sprinkle of chopped cilantro. Makes 4-5 servings.
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