This is the first recipe of Jad’s to ever be documented! Some people throw things together, and it’s just OK. Jad throws things together, and it’s so flavorful, you can’t stop eating it. Below is his approximate recipe (as he doesn’t measure anything):
Ingredients
1 small Vidalia onion, chopped
1 large tomato, diced
3 med cloves garlic, finely chopped
1 jalapeno, de-seeded and finely chopped
3 large red potatoes
8 oz. chopped baby-cut carrots
2 tbsp taco seasoning (divided)
1/2 tbsp Italian seasoning
Sea salt and pepper to taste
1/2 cup extra virgin olive oil, plus a little extra
1.25 lb package of fresh sweet Italian turkey sausage (ours was from Aldi)
2 10-oz cans pinto beans, drained and rinsed very well
2 Maggi chicken bouillon cubes
1 can cream of mushroom soup
Directions
1. Chop the onion, tomato, garlic, and jalapeno. Combine in a small bowl.
2. Chop the potatoes and carrots. Combine in a large bowl.
3. Heat the olive oil in a large pot, along with 1 tbsp taco seasoning.
4. Add potatoes and carrots to hot oil. Cook for 15 minutes on medium high.
5. Then, add the garlic, jalapeno, onion, tomato, Italian seasoning, salt and pepper to the pot. Cook for 10 more minutes.
6. During the 25 minutes the vegetables are cooking, boil the turkey sausage. Add the extra 1 tbsp of taco seasoning to the water as it heats.
7. After boiling the sausage for 20 minutes, keep 2 cups of the sausage water. Strain it. Then add those two cups of water, as well as two more fresh cups of water, to the pot on the stove. Mix well.
8. Chop the sausage. Heat a little oil in a pan, and brown the sausage slowly, turning every couple of minutes. Sprinkle some sausage water on it periodically to keep it from drying up, and to make it a beautiful brown color.
8. Add the sausage to the pot, along with the pinto beans (rinsed and drained) and the bouillon. Stir the pot for two minutes.
9. Add the cream of mushroom soup to the pot. Simmer on low for 15 minutes.
10. Serve alone, or over macaroni.
Enjoy it! It is worth the steps, I promise. 🙂
