Prep 20 mins
Cook 2 hrs
This is amazing! I love the flavors together. You have the sweetness of the celery & carrots, the smoky sausage (I use turkey sausage) and subtle heat from the chili powder... the gingersnap flavor is subtle & wonderful as well. My mom says this is very much like a German dish (Sauerbraten) she had growing up but with a twist. Serve with a crusty slice of rye bread and ENJOY! Man I love this! Recipe source: Inspired by: Better Homes and Gardens recipe winner. I have increased most ingredients.
- 3 carrots, peeled and cut into 3/4-inch pieces
- 3 medium celery ribs, cut into 1/2-inch pieces
- 1⁄4 cup onion, chopped*I use more
- 2 teaspoons cooking oil, cooking spray
- 8 -12 ounces smoked sausage, cooked, cut into 1-inch pieces, smoked turkey sausage works
- 1 1⁄2 cups water
- 15 ounces kidney beans, rinsed & drained
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 14 ounces tomatoes with juice, plain
- 6 gingersnap cookies, crushed, about 1/3 cup
- 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 worchestershire 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.
- I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
- I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
- I have also used whole baby carrots cuz I'm lazy.
- The chili powder adds a subtle touch of *heat*.
- I tend to simmer on low for up to 2 hours.
Tasty! DH really enjoyed this stew. I used andouille sausage which made a spicy version. My pieces of carrots were less than 1/2" long. The stew simmered for an hour and the carrots were still a bit crunchy, so 20 minutes probably would be not long enough if you want soft cooked carrots. It started looking a bit dry, so I added an extra 1/2 cup water. The gingersnaps did a nice job of thickening up the broth. Makes me wonder about using crackers to thicken soups and stews. Hmmm... Thanks, Chef!