from Kraft Foods
Prep Time: 10 min
Total Time: 40 min
Makes: 9 servings, 1 cup stew and 5 crackers each
3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices (I found it much easier to open the sausage up and brown is like hamburger.)
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans.
I made this meal as directed and froze it in 1 gallon sized Ziploc Freezer bags...doesn't get much easier than that!! If you're preparing this meal in large #'s that you will divide, I recommend cooking your meat, pepper, celery, flour mixture (for all your meals) and measuring it out in 2 1/2 cup servings per freezer bag, then dumping your canned ingredients into each bag separately. I find that much easier than making the meal separately over and over again.
Thaw completely. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally. Serve with crackers.
Kraft Kitchens Tips
Prepare as directed, using your favorite variety of canned beans.
Serve with crackers or bread.
The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly. If you have trouble cutting the sausage into 1/2-inch slices, just remove it from the casing and break it up as you brown it. Be sure to drain the excess fat after browning.