Chicken Sausage Stew with Beans and Okra
Hello everyone! I hope everyone is enjoying our mild winter. It was over 40 degrees today and has been so several times this week. That said, we still can’t seem to shake our soup and stew Sundays, because they make nice hearty meals and give us plenty of leftovers for the week. I found this one on a local blog called Fun and Fearless in Beantown which I have read for a couple of years, and while I made a few (very) minor modifications, it was quite tasty, very filling, and just all-around great!
Chicken Sausage Stew with Beans and Okra (Serves 4)
Adapted from Fun and Fearless in Beantown
- 1 tbsp. olive oil
- 1 12 oz. package Andouille-style chicken sausage, sliced
- 1 medium onion, chopped finely
- 2 cloves garlic, minced
- 1 15 oz. can black beans
- 1 15 oz. can dark red kidney beans
- 1 28. oz can diced tomatoes, with liquid
- 1 15 oz. can chicken broth, or 2 cups water
- 1 cup frozen chopped okra
- kosher salt
- freshly ground black pepper
- Heat olive oil over medium-high in a large heavy pot, such as a dutch oven.
- Add chicken sausage and cook, stirring occasionally, until browned. Remove sausage with a slotted spoon and set aside.
- Add onion and cook until softened. Add garlic and cook for another minute, stirring constantly.
- Add tomatoes and liquid, scraping bottom of pot to loosen any browned bits.
- Add beans with liquid and broth, and bring to a boil. Reduce to a simmer and cook for 30 minutes until liquid has reduced somewhat.
- Add okra and chicken sausage back to pot and cook another 30 minutes. Season with salt and pepper to taste and serve immediately.