Sausage and Bean Dutch-Oven Stew

Name: Sausage and Bean Dutch-Oven Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 cans (15.5 oz. size) each cannellini beans and chickpeas (garbanzos), drained and rinsed; 1 Tbsp chopped fresh rosemary leaves; 4 mediums garlic cloves, chopped; 680 grams cooked Italian sausages, such as Saags or Aidells, cut into 1-in. chunks; 79 milliliters olive oil; 59 milliliters fresh oregano leaves; 1 poblano chile, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced

You can never have too many main course recipes, so give Sausage and Bean Dutch-Oven Stew a try. Watching your figure? This gluten free and dairy free recipe has 622 calories, 25g of protein, and 48g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up bell pepper, rosemary leaves, garlic cloves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Prepare fire as directed below.

Mix ingredients except for oregano with 3/4 cup water in a 4- to 6-qt. cast-iron camp dutch oven. Cover.

Ingredients you will need

Oregano

Water

Equipment you will use

Dutch Oven

Arrange coals for bottom heat cooking and cook, checking pot and stirring every 10 to 15 minutes, and adding more water if stew gets dry, until peppers soften and sausages swell, 30 to 45 minutes.

Ingredients you will need

Sausage

Peppers

Water

Stew

Equipment you will use

Pot

Serve with oregano sprinkled on top.

Ingredients you will need

Oregano

How to Use a Dutch Oven

Equipment you will use

Dutch Oven

Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.

Ingredients you will need

Spread

Equipment you will use

Dutch Oven

Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ("bottom heat cooking"). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.

Equipment you will use

Dutch Oven

Oven

Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.

Equipment you will use

Oven