Beans and Bratwurst
Fast and low in fat, this stewlike dish makes a hearty weeknight meal. Spice it up with hot mustard and serve with brown rice or potatoes. 6 points, 22% of calories from fat"I used veggies sausages & it was very good! The molassess wasn't over-powering & gave it a great taste! My kids even liked it!" - andreaiacovetta
Yield: 6 Ready in 30 minutes
67 people trying soon
|6 wholeBoca bratwurst meatless sausages; sliced into 1/2-inch rounds|
|3 largeLeeks; halved, white and green parts sliced into 1/2 inch pieces|
|1 14.5-oz canDiced tomatoes|
|1 15-oz canCannellini beans; rinsed and drained|
|3 tablespoonsUnsulphured molasses|
|Salt and freshly ground black pepper; to taste|
Beans and Bratwurst Preparation
1. Coat a large nonstick skillet with cooking spray, and heat over medium heat. Add bratwurst rounds, and cook 3 minutes per side, or until browned. Transfer to plate.
2. Coat skillet with cooking spray once more, increase heat to high, and add leeks. Cook 4 minutes, or until leeks brown around edges, stirring halfway through. Add tomoatoes and liquid, beans, molasses, 3/4 cup water, and bratwurst. Season with salt and pepper. Reduce heat to medium, and simmer 5 minutes, or until heated through and liquid is thickened.
Per serving: 262 calories; 17 g protein; 7.5 g total fat (0 g. sat. fat); 33 g carb; 0 mg. chol; 875 g sodium; 5 g fiber; 12 g sugars
From January/February 2008 Vegetarian Times
Tasty and easy to make!
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