Becky Woods, Ballwin, Missouri, is looking for a recipe from GRIT or CAPPER’s from about 25 years ago for sausage and white bean stew made with white cannellini beans and chopped green peppers.
We found a recipe from our archives for a stew with no green pepper. And Betty Mink, South Whitley, Indiana, sent a Sausage and White Bean Soup Recipe to which green pepper could be added.
MORE FROM RECIPE BOX:
Recipe Box: Sour Cream Chocolate Cake and More
Sausage and White Bean Soup Recipe
2 pounds sausage, mild or hot
4 to 5 medium potatoes, chopped
1 onion, chopped
1 jar (1 3/4 pounds) white cannellini beans
Celery, carrots or green peppers, cut into pieces, optional
Salt and pepper, to taste
1 can (14 1/2 ounces) vegetable broth
1 jar (1 3/4 pounds) white cannellini beans
Celery, carrots or green peppers, cut into pieces, optional
Salt and pepper, to taste
1 can (14 1/2 ounces) vegetable broth
In saucepan, brown sausage until done.
Add potatoes and onion to pan. Add beans and optional vegetables. Season with salt and pepper to taste. Stir in broth.
Simmer until vegetables are tender.
