1 package of hot Italian sausage ( The bun size kind)
***Note: Feel free to use mild or sweet if you don't like hot.***
2 TBSP flour
1/2 of a green pepper, chopped finely
1/2 of red pepper, chopped finely
1/4 cup of onion, chopped finely
1- 28 ounce can of diced tomatoes ( I used the basil, oregano & garlic kind so I didn't have to season my stew.)
2 cans of black beans, drained and rinsed
2 cups of beef broth
Remove sausage from the casing and place in chunks in a deep skillet.
Brown sausage until no longer pink.
Add peppers and onions and cook for another 2 minutes, stirring occasionally.
Distribute the flour over the mixture, stir to coat and cook another minute.
Add tomatoes (undrained), beans and broth.
Simmer for 30 to 40 minutes over low heat. Stirring occasionally.
I usually put the lid about half way on the skillet allowing for most of the steam to escape.
NOTE: A simmer is a low, slow bubble. It is NOT a boil. To achieve a simmer, bring your stew to a boil for a minute, then turn the heat to low. You should see slow, random bubbling. Not a rapid boil.
I served this last night with white rice and cornbread with shredded cheese and sour cream. It was so yummy! Lots of veggies and fiber!