This recipe was created for a contest using Ragu Sauce.
4 TBS olive oil
4 TBS butter
1 lb Mild sausage
1 medium onion, chopped
4 stalks celery, chopped
4 large cloves garlic, chopped
1 large jalapeno, diced fine
1 tsp cumin
1 tsp chili powder
1 tsp coriander
24 ozs chunky (tomato, garlic and onion) sauce
15 oz can black beans, drained and rinsed
15 oz can garbanzo beans (chick peas), drained and rinsed
1/2 tsp salt
1/2 tsp coarse black pepper
1 cup cilantro, chopped
12 ozs chicken broth (low sodium)
1. Add oil and butter to large skillet. Heat on med/high heat for approx 2-3 mins. Add sausage links. Cook until done, rotating to brown on all sides (approx 10 mins). Remove from skillet. Cut into bite size pieces. Cover and reserve.
2. In same skillet with oil add onions and celery, stir. Saute until brown (approx 10 mins). Add garlic and jalapeno. Stir and saute for additional 3 mins.
3. Add all remaining ingredients to skillet. Stir and reduce temperature to medium/low. Simmer for approx 20 mins. Add sausage and simmer for additional 10 mins.
Makes 4 servings