BEAN SAUSAGE CABBAGE ETC STOUP

• 1 lb mayocoba beans (or other dried beans)
• 1 lb sausage (I used 5 bratwurst)
• 1 onion (chopped)
• 2 green peppers (chopped)
• garlic (I used about 2 tablespoons jarred chopped garlic)
• 1 (14 ounce) bagshredded cabbage (coleslaw mix)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons italian seasoning, to taste (I used basil, parsley, rosemary, and oregano)
• 1 (16 ounce) bag frozen sliced carrots

1. Rinse, soak and Cook Beans as directed on the bag --I used quick method -- heat 2 cups dry beans in 6 cups of water to boiling -- boil for 2 minutes then turn off heat, cover and soak for 2 hours then rinse and cover with water again and simmer about 2 hours until softened.
2. Slice Bratwurst/sausage into coins, combine sausage, onion, peppers, garlic into skillet or large saucepan, cook until browned and vegetables are softened (add alittle oil if it is to dry).
3. add cabbage to sausage mixture, cook until softened.
4. add spices ( I used italian seasonings but this could also go mexican with chili powder etc).
5. add tomatoes with juice and tomato paste, stir well to combine all ingredients.
6. combine sausage mixture with beans -- add some of the bean cooking water to desired thickness.
7. add frozen carrots ( could add corn if doing a mexican flavor).
8. Stir well to combine everything.
9. simmer at least 1 hour, stirring occasionally, add more of the bean cooking water or plain water if it is to thick for your preference.

beans, sausage, onion, green peppers, garlic, cabbage, tomatoes, tomato paste, italian seasoning, carrots

Taken from www.food.com/recipe/bean-sausage-cabbage-etc-stoup-525523 (may not work)