4 to 6 servings
A delicious "warmer-upper" after a fine tramp in the woods on a chilly day. Loose pork sausage meat is used instead of ground beef. Look for some that is not heavily spiced. Corn bread is perfect served alongside.
Brown in a large skillet:
1 pound pork sausage
1 large onion, chopped
Toward the end of the browning, add:
1 celery stalk, diced
When the celery is softened, add:
One 28-ounce can (3-1/2 cups) whole tomatoes, chopped
2 cups tomato juice or Chicken Broth,
or a mixture of the two
1 to 2 tablespoons maple syrup or molasses
2 teaspoons ground cumin
1-1/2 teaspoons powdered sage
1/2 teaspoon ground black pepper
Simmer for 20 minutes.
3-1/2 to 4 cups cooked red kidney beans,
drained and rinsed
Simmer for 15 minutes more.
Sharp Cheddar cheese, cubed
Northern Corn Bread, (see book)
Joy of Cooking
All About Soups & Stews
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
Recipe reprinted by permission.
This page created January 2001
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