GINGERSNAP STEW

Gingersnap Stew image

Provided by Chicagoland Chef du

Categories Stew

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

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3 carrots, peeled and cut into 3/4-inch pieces
3 medium celery ribs, cut into 1/2-inch pieces
1/4 cup onion, chopped*I use more
2 teaspoons cooking oil, cooking spray
8 -12 ounces smoked sausage, cooked, cut into 1-inch pieces, smoked turkey sausage works
1 1/2 cups water
15 ounces kidney beans, rinsed & drained
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
14 ounces tomatoes with juice, plain
6 gingersnap cookies, crushed, about 1/3 cup

Steps:

In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
Notes:
I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
I have also used whole baby carrots cuz I'm lazy.
The chili powder adds a subtle touch of *heat*.
I tend to simmer on low for up to 2 hours.