bean and sausage stew April 15, 2007

since spring is refusing to come, i’m going to enjoy a few favorite winter recipes before it gets here…

Bean and Sausage Stew

1 tbsp olive oil
1 13-oz package chicken sausage links, sliced in 1/4  rounds
2 cloves garlic, thinly sliced
1 19-oz can white beans, drained
1 14.5-oz can chicken broth
1 14.5-oz can diced tomatoes, undrained
1/2 bag baby spinach
1/4 tsp black pepper

Heat the oil in a dutch oven. Add sausage and cook over medium heat until browned. Add garlic and cook for about 2 minutes more.
Add beans, broth and tomatoes. Increase heat to medium-high and bring to a simmer. Add spinach to the pan and cook, stirring occasionally, until wilted, 2 minutes more.
Remove from heat and season with salt and pepper. Serve with crusty bread.

the original recipe calls for kale, but i like spinach better. substitute any sausage for the chicken sausage. sweet italian sausage is yummy, too. this could be easily adapted to vegetarian as well!

black bean and corn stew March 26, 2007

i love black beans – always looking for a new recipe that involves them! garnish with cheese, chopped scallions, some tortilla chips or a heated flour tortilla.

Black Bean and Corn Stew
4 tsp olive oil
1 med onion, diced
4 garlic cloves, minced
2 tsp ground cumin
1 can (4.5 oz) chopped green chilies
2 cans black beans, drained, rinsed
2 cans diced tomatoes
salt
1 package (10 oz) frozen corn

1. Heat oil over med heat. Add onion; cook until softened. Add garlic and cumin; cook, stirring frequently, until fragrant, about 2 min more.
2. Add chilies, beans, tomatoes (with their juice) to the pan. Add 2 c water and 1 tsp salt. Bring to a boil; reduce heat to low and simmer, until it thickens slightly, about 20 min.
3. Puree 2 cups of stew in a blender or processor. Return puree to the pan, and add the frozen corn; simmer until heated through, about 5 min.