Food and Nutrition


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Bean and Sausage Stew

This healthy recipe comes from NDSU Extension Service.


  • ½ lb. Polish or German sausage or low-fat turkey sausage
  • 1 large onion, sliced
  • 1 c. celery, sliced
  • 2 c. peeled carrots, sliced
  • 1 (15.5-oz.) can red beans with liquid (may substitute soaked dry beans; refer to “How to Cook Dry Edible Beans”)
  • 2 c. water


Slice sausage into ¼-inch thick rounds and fry in a large skillet until brown. Add onion and brown. Drain off fat. In a large pan, combine sausage and onions with the rest of the ingredients. Cover and simmer 45 to 60 minutes.

Makes 6-8 servings.

Per serving: 193 calories, 4.5 grams (g) fat, 28 g carbohydrate and 637 mg sodium.
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