Chipotle Sausage & Bean Stew

I like trying out different types of vegan and vegetarian sausages.  When I came across the Field Roast sausage at Whole Foods, I wanted to try it out.  When the June issue of Vegetarian Times appeared in our mailbox, I noticed this recipe and thought it would be a great way to try out a new brand.

The Field Roast Grain Meat Company was founded in 1997 in Seattle, and they have been producing artisan, vegan meat.  They have various products such as: cutlets, sausages, pâtés, gravy and meatloaf.  The website is very informative with recipes and information about the products (so check it out!).

The meat which I had purchased for this meal was the Mexican Chipotle sausage.  It is blended with smoked chipotle and chili de arbol pepper flavors.  It was a great way to add some “meat” into our stew.  If you’d like to add real meat, or another type of vegan meat- feel free, this will work well with different flavors.

Chipotle Sausage and Bean Stew
Adapted by: Vegetarian Times (June 2011)

2 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 package of chorizo/chipotle-flavored meat sausages
1 15oz can diced tomatoes
1 can pinto beans, rinsed & drained
1 tsp salt
1 tsp pepper
1 tsp chili powder
1/2 tsp red pepper flakes
1 cup of water
1/4 cup chopped cilantro

Heat olive oil in a saucepan over medium heat.  Add the onion, bell pepper, garlic and chopped sausage and sauté for 5 minutes.  Then stir in the tomatoes and beans.  Season with salt, pepper, chili powder and red pepper flakes.  Finally, add 1 cup of water, cover and bring to a boil.  Reduce heat to low, and simmer for 15-20 minutes.  Serve, and garnish with cilantro.

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One response to “Chipotle Sausage & Bean Stew

  1. Pingback: Cinco de Mayo & Derby Day | Fifthfloorkitchen's Blog

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