Mexican Cassoulet Recipe with Plant-Based Sausage is good & spicy & everything nice.
Course Main Dish
Cuisine Mexican Style, Stew
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6Servings
Calories 333kcal
Author Ginny McMeans
Ingredients
2tablespoonsextra virgin olive oil or coconut oil
10ouncesPlant-Based sausage, sliced in ½"-¾" slices
½cupwhite onion, diced
½cuptomato, diced
30ounces2- 15 ounce cans organic kidney beans, drain but keep the liquid
1teaspoonfajita spice mix
1teaspoonsalt
½cupwater
1cupabout - 1 fresh ear of corn on the cob
Instructions
Heat oil in a large skillet. Saute the onion until it becomes translucent. About 10-15 minutes.
Remove the onion from the skillet. Add the meatless sausage slices and brown on both sides.
Add the next few ingredients including the bean liquid but NOT the beans and the corn to the skillet.
Bring to a boil and then turn down the heat to medium and cook on medium for 10 minutes.
Add the beans and corn and heat through for about 5 minutes. If you'd like less liquid cook a little longer. If you'd like more liquid you can add a little vegetable broth.