In a large saucepan, cook sausage in oil for 2 minutes. Add the green pepper, onion and garlic. Cook and stir 2-3 minutes longer or until vegetables are tender. Stir in the 1/3 cup of wine or broth; cook about 3 minutes longer. Stir in the broth, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and coleslaw mix. Return to boil. Reduce heat; cover and simmer until beans are heated through and cabbage is tender.
Source: A friend, Susan
By Raymonde from North Bay, Ontario
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I tried these beans for the first time a few months ago. I don't think they taste like a kidney bean at all. And they don't have the hard skin like a kidney bean. To me, they taste somewhere between a pinto and a great northern. They are very good. If you're a bean lover, give these a try.
Are you listening, LG?
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