The Recipes

Sausage and Kidney Bean Stew

I really outdid myself with this one!  No, really.  I know this is just a basic stew, but the flavors are so good, I couldn't stop eating.  This was enough for two servings... that I ate in a single night.  If you want to stretch the soup, you could easily add rice or another grain to make it even heartier, but I slurped it up quite happily as it is.


Sausage and Kidney Bean Stew


- 1/2 link Kielbasa, cut into half-moons

- 1/2 small bulb of fennel, thinly sliced

- fennel fronds, reserved for garnish

- 1/4 small yellow onion, diced

- 1 carrot, peeled and diced

- 1 celery rib, diced

- 1 garlic clove, minced

- 1 tsp. red pepper flakes

- 2 c. chicken stock

- 1/3 of a 14.5-oz. can of kidney beans, drained and rinsed

- salt

- pepper

- olive oil

In a large pot, heat 1 T. of olive oil.  Add the sausage and cook for 2-3 minutes, letting it brown.  Add the onion, fennel, carrot, and celery to the pot and season with salt and pepper.  Let the mixture cook for 7-8 minutes, letting the vegetables soften.

Next, add in the garlic and red pepper and stir for another minute.  Add in the beans, stir, and add in the stock.  Season again with salt and pepper.  Let the soup simmer, partially covered, for an hour.  Ladle into a bowl and garnish with the fennel fronds.