Speedy Sausage-and-Bean Ragout

from Chatelaine.com

Precooked sausages slash the prep time of this comforting stew.

Ingredients

• 1 onion
• Vegetable oil
• 19- oz (540- mL) can diced tomatoes
• 1 large garlic clove, minced
• 1 tsp (5 mL) dried thyme leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1 cup (250 mL) chicken broth
• 4 to 6 roasted sausages (see below)
• 19- oz (540- mL) can white kidney beans
• 2/3 cup (150 mL) coarsely chopped cilantro or parsley

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• Directions
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1. Finely chop onion. Coat a large saucepan with oil and set over medium heat. Add onion and stir occasionally until it starts to soften, about 3 min. Meanwhile, drain tomatoes. Add tomatoes to onion along with garlic, thyme, salt, pepper and chicken broth. Increase heat to medium-high. Boil, uncovered, stirring often, until reduced by half, about 8 min.
2. Slice sausage into thirds (if frozen, defrost in microwave first) and stir into tomato mixture. Cover and reduce heat to medium-low. Simmer, stirring occasionally until sausages are hot, 7 to 10 min. Rinse and drain beans, then add. Stir often until hot, about 2 min. Mix in cilantro. Have crusty bread on hand to sop up the sauce.

• MEAL #3 - Express sausage sub

  Heat 1-1/2 cups (375 mL) pasta sauce in a saucepan. Slice 3 to 4 roasted sausages into thick rounds and stir in. Slice 3 submarine rolls or large buns in half. Spread sausage mixture over bottom of buns. Add sliced hot peppers and a slice of mozzarella cheese. Top with spinach or arugula leaves. Makes 3 hearty sandwiches.