This economical stove top casserole Will satisfy the most hearty appetites on a fall tonight. It’s filling enough to be a meal in itself, but adding the salad will stretch it even further.
1 tablespoon vegetable oil
8 ounces kielbasa sausages
1 medium size yellow onion halved and sliced
8 ounces Sweet Italian sausage
1 stalk celery, sliced
½ cup canned reduced sodium chicken broth
1 can (14 ½ or 16 ounces) diced tomatoes
¼ teaspoon each salt and ground pepper
1 can (16 or 19 ounces) White kidney beans (cannellini), drained and rinse
1 tablespoon firmly packed light brown sugar
1 teaspoon dried oregano, crumbled
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In a 5 quart Dutch oven or kettle, heat oil over moderate heat. Add celery and onion; sauté until they are soft, about five minutes.
Meanwhile, sliced Kielbasa diagonally, cut Italian sausage into 1 inch slices. A large dry skillet, sauté Kielbasa an Italian sausage until they are lightly browned, about five minutes. Drain off any excess fat. Line a plate with paper towels; transfer the sausage to the plate and set them aside
Stir tomatoes with their juice, beans, chicken broth, sugar, oregano, pepper, and salt into the onion mixture. Increase the heat to high and bring the mixture to a boil.
Add the sausages to the tomato mixture; turn the heat to low. Cover the pan and let simmer for 10 minutes. Uncover the pan and continue cooking the sausage mixture five more minutes. Spoon the beans and sausages into bowls.
Cuisine Writer
