- 3 Tbsp. extra virgin olive oil
- 14 oz. Gimme Lean (meatless) sausage or 1 lb. uncooked pork or turkey sausage (use wheat/gluten-free if needed)
- 1 yellow onion, diced
- 1 tsp. minced garlic, (about 2 cloves)
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ¼ cup bread crumbs or panko (Japanese bread crumbs)
- 15 oz. diced tomatoes, with their liquid
- 15 – 19 oz. canned cannellini or white kidney beans, drained and rinsed
- Preheat the oven to 400 degrees. In a large Dutch oven or oven-safe deep skillet, heat 2 Tbsp. oil over medium heat.
- Add the sausage (if you are using meat sausage, remove it from its casing), breaking it up with the edge of a spatula, and the onions, garlic, oregano and basil.
- Cook the sausage and onions for 6-8 minutes, until the sausage is browned, stirring frequently.
- In a small bowl, combine the bread crumbs and 1 Tbsp. oil with your fingers or a fork and set it aside.
- Add the tomatoes and beans to the sausage mixture, and bring it to a low boil.
- Simmer it for 3 – 5 minutes, then top it evenly with the bread crumb mixture and transfer it to the oven.
- Bake the stew for 10 minutes, uncovered. (Meanwhile, make the salad, if you are serving it.)
- Remove it from the oven and serve it immediately, or refrigerate it for up to 3 days.
Do Ahead or Delegate: Dice the onion, peel the garlic, make the bread crumb/olive oil mixture, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add ¼ tsp. crushed red pepper flakes to the pan with the sausage.
Tip: Watching your waistline and your wallet? Legumes and peas are a great option. Research done at Penn State University determined that people who consumed a half-cup or more of these affordable little gems on any given day, ate more fiber and protein and less fat than those who didn’t eat foods from this category.
Serve with Green Salad with Avocado, Carrots and Mozzarella Cheese
Toss the lettuce with the avocado, carrots, cheese and dressing, to taste.