Slice sausage, then cut into quarters. Cook it in a large saucepan until well-browned for 5 to 8 minutes. (I added about one tsp of oil so that it would brown nicely).
Add all the vegetables, including garlic, and saute until they begin to brown, about 10 minutes.
Stir in bay leaves and thyme. Cook 1 or 2 minutes more.
Add beans to pan. Using a potato masher, mash about one-fourth of them. Add chicken broth. Bring mixture to a boil. Lower heat and simmer, uncovered, for about 15-20 minutes until vegetables are tender and sauce is thick.
Discard bay leaves. Season to taste with Tabasco, cayenne and black pepper. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1176g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 196 (14%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 120.2mg||37 %|
|Sodium 2133.6mg||74 %|
|Potassium 1020.2mg||27 %|
|Total Carbohydrate 243.4g||72 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 235.1g|
|Protein 54.4g||78 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1413
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!