Black Bean, Sausage and Hominy Stew

  • Yield 6 servings

You can also make this recipe in a slow cooker. Set on low for about 8 hours.


12 ounces ground turkey sausage
2 cans (14 ounce) chicken broth
1 can (15 ounce) black beans, drained and rinsed
1 can (14 ounce) golden hominy, drained and rinsed
1 can (14 ounce) Mexican-style stewed tomatoes
1 cup frozen diced hash brown potatoes
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1 clove garlic, minced
1 teaspoon oregano
1/2 teaspoon chili powder


  1. Brown the sausage in a large saucepan, stirring until crumbly; drain.
  2. Stir in the broth, beans, hominy, undrained tomatoes, potatoes, bell pepper, onion, garlic, oregano and chili powder.
  3. Bring to a boil; reduce the heat.
  4. Simmer, covered, for 30 minutes, stirring occasionally.
  5. Ladle into soup bowls.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)



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