When I make this white bean stew at home, I usually use a pound of dry white beans that I slow cook during the night. The next day, when I make the stew the beans are ready and my stew will come together in about 20 minutes, which makes this recipe one of my go to weekday meals. If I am really pressed for time, I use canned cannellini beans but I do prefer to cook my own. Sometimes I find Andouille sausages at the store, so I use them for this dish to give it a little spicy flavor, but any smoked sausage will work well. As for the vegetables in this recipe, you can use collard greens instead of spinach.
I use brown rice to accompany this recipe, which makes it a heartier meal. Some shredded carrots with basic lemon and salt is a nice side.
White Beans with Spinach and Sausage
Recipe adapted from It’s my Side of Life
2 large sausages (Andouille, or other smoked variety), sliced
2 cups chicken broth (or vegetable broth)
2 cloves of garlic, minced
1 teaspoon dried oregano
1 tablespoon olive oil
1 lb dried white beans, cooked (or 3 cups canned cannellini beans)
1 bag spinach leaves
3 roma tomatoes, diced
1/2 cup celery, sliced
1/2 cup onions, diced
1 cup tomato sauce (basic)
Salt, to taste
Freshly cracked pepper to taste
- Pour chicken broth, tomato sauce, onion, celery and garlic into a large pot. Place on medium high heat and bring to a simmer.
- Add in the oil and oregano, then beans. Stir it up before adding in tomatoes and sliced sausages.
- Add in the spinach and cook just until the leaves are wilted. Stir it in and sprinkle with salt to taste, and cracked pepper on top.
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