Round 2 Recipe: French Stew

• 2 teaspoons canola oil
• 2 sausage links, any kind, cut into 1/2-inch-thick rounds
• 4 roasted tomato halves
• 1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows
• 1/2 cup chicken broth
• 1 tablespoon unsalted butter
• 1/4 cup breadcrumbs
• 8 ounces bacon
• Kosher salt
• 1 medium yellow onion, chopped
• 2 tablespoons chopped garlic
• 2 plum tomatoes, chopped
• Two 15-ounce cans red beans, drained and rinsed
• 1 tablespoon chopped fresh parsley
• Freshly ground black pepper

1. In a medium skillet over medium-high heat, add the oil.
2. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes.
3. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth.
4. Cook until everything is hot and bubbling, 3 to 5 minutes.
5. Meanwhile, in a small skillet over medium heat, melt the butter.
6. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
7. To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
8. Cook the bacon in a large skillet, working in batches, until it is crisp.
9. Drain on a plate lined with a brown paper bag or paper towels.
10. Chop into 1/2-inch pieces.
11. Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat.
12. Add the onions and cook until they are soft, about 5 minutes.
13. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn.
14. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes.
15. Stir in the bacon and parsley.
16. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

canola oil, sausage, tomato halves, beans, chicken broth, unsalted butter, breadcrumbs, bacon, kosher salt, yellow onion, garlic, tomatoes, red beans, parsley, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-french-stew-recipe.html (may not work)