Tag Archives: stew

Delicious Chorizo and White Bean Stew

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Ingredients
SERVINGS: 4
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Preparation
PREP: 45 MIN TOTAL: 45 MIN
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

(Source: bonappetit.com)

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DELICIOUS CURRIED CAULIFLOWER AND CHICKPEA STEW WITH KALE

An easy, delicious vegan stew (but you don’t have to tell anyone it’s vegan!). Serve with a green salad and crunchy whole grain bread.

• 2 tablespoons vegetable oil
• 2 1/2 cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 10-ounce cans diced tomatoes with green chiles
• 1 Bunch Kale cleaned and ripped into small pieces
• 1 14-ounce can unsweetened coconut milk*
• 1/2 cup chopped fresh cilantro

Preparation
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Enjoy!

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