Bean And Sausage Ragout

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Bean And Sausage Ragout
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Makes: 6 servings adjust
I remember reading a recipe in a magazine that combined ground sausage and beans with aromatic fresh thyme. This was what I came up with and it has been a family favorite for years! Simple ingredients, simple prep, simple supper!

Directions

Ingredients

  • 5 Mild Italian Sausage

Step 1

Poke these guys all over! Broil in oven on top rack with the oven door slightly ajar. Once brown, flip over and brown the other side. Watch these til they are done! After they are done, slice them up and pat down with paper towel.

Ingredients

  • 1 large Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 1⁄2 cups Chicken Broth
  • 38 ounces Diced Tomato, this is 2 19oz cans, strained
  • 19 ounces Can White Kidney Beans, drained and rinsed
  • 1⁄2 cup Lentils, drained and rinsed
  • 16 sprigs Fresh Thyme, 6 of these, pull off leaves and chop, the other 10 will go directly into the pot
  • 1 tablespoon Canola Oil

Step 2

With a little canola oil in a large pot, brown onions and garlic until soft and starting to turn golden brown. Add in broth, tomatos, beans and thyme (full sprigs and the chopped leaves!). Bring to a slow boil on medium heat for about 10 minutes, stirring every now and then. Reduce heat, add sausage, and simmer uncovered for 30 min. Then using a slotted spoon, pull out the large sprigs of thyme. Serve with a crusty whole wheat bread!
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