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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe started as an experiment using chayote. It received unexpected raves at the table and is now in regular rotation at our house. We like this served over rice. Ingredients:
2 italian sausage links |
1 tablespoon extra-virgin olive oil |
1 onion, chopped |
3 cloves garlic, minced |
3 chayote squashes, seeded and chopped |
2 jalapeno peppers, seeded and diced |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can black beans, rinsed and drained |
1 cup frozen corn |
1/2 teaspoon ground thyme |
1 teaspoon chili powder |
salt and pepper to taste |
Directions:
1. Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.
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