Sausage Bean Stew

By Vickie

This recipe is from my sweet friend, Peggy Ladd from church. She made it for a pot-luck once and it was divine!!

Ingredients

• 3 Cans (15-16 oz.) beans {kidney, butter, etc.}
• 3 med. carrots diced
• 3 stalks celery sliced
• 1 lb. kielbasa diced
• 1 large onion chopped
• 1/2 C barley
• 1/2 C lentils
• 1 tsp. hot pepper sauce
• 1 C chopped fresh spinach or cabbage
• Optional 1 Can Italian Tomatoes

Preparation

Step 1

1. In a 4 quart dutch oven, place all ingredients except spinach or cabbage. Cover and cook over medium heat 45-60 min. until barley and lentils are tender.
2. Stir in cabbage or spinach and heat through. I usually drain and rinse beans leaving one can with liquid. I often add one or two cans of italian tomatoes and more broth as needed.