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!