Tag Archives: Stew

White Beans with Spinach and Sausage

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.

Helga

White Beans with Spinach and Sausage

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White Bean Stew with Tomatoes and Rosemary

I saw this recipe on Martha Stewart’s website and without a second thought, I started to get all the ingredients to start rolling.  White beans, tomatoes and rosemary sounds good to me.  Stews of any kind are especially inviting around this time of year, they are such a comforting meal.  I recommend you have some toasted baguette slices with this… and chilly weather or not, there’s nothing like a nice beer with stew!

The only thing I did different here, is that I slow cooked my beans overnight on low heat.  I added a clove of garlic and a piece of onion with enough water to cover the pound of beans.  It takes about 8 hrs for them to cook.  You can use this method, or the one detailed in the recipe.  If you use the slow cooker method, use the celery, onion, carrot and bay leaf in step 2 of the procedure so they boil together with the pulsed tomatoes and they release their flavor.

Aside from adding mushrooms and a little diced ham to this, I also added some cumin. This is entirely optional.  I use cumin a lot when I cook with beans (I use it liberally when cooking chili) because I really enjoy its distinctive warm and earthy flavor.

White Bean Stew with Tomatoes and Rosemary

White Bean Stew with
Tomatoes and Rosemary

 Adapted from Martha Stewart

Serves 8

Ingredients

1 pound dried white beans, picked over, rinsed, and drained
1 onion, 1 half finely chopped (1/2 cup)
1 carrot, cut crosswise into thirds
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 teaspoon powdered cumin
1/2 lb sliced mushrooms
1/4 lb sliced ham, cut into squares
1/8 teaspoon red-pepper flakes (optional, to give it some heat)
1 sprig rosemary
Coarse salt and freshly ground pepper

Procedure:

  1. Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil.
  2. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
  3. Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, ham, mushrooms and red-pepper flakes.
  4. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
  5. Add beans and cumin powder and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

Cook’s Note

If the stew is made in advance, be sure to remove the rosemary spring and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

White Bean Stew with Tomatoes and Rosemary

Beef Stew in Red Wine

I had frozen beef tenderloin that I wanted to use, so I searched for stew recipes and this one caught my attention. The idea of braising beef with wine was something I wanted to try. The original recipe calls for baby carrots, and pearls onions. If you are able to shop ahead of time to get them, by all means do.  I already had all the ingredients I needed to make this at home, except for those specific types of carrots and onions, so I improvised and used regular carrots and I chopped up a regular onion for my stew.

Pearl onions have a distinct flavor, they are milder and sweeter than regular onions so if you can get some, I do recommend you use them for this recipe.  In Guatemala, you can find them at the supermarket (around the area where you would find the ginger root and garlic)

Beef Stew in Red Wine

Beef Stew in Red Wine

Recipe adapted  from Food and Wine
Serves 4

Ingredients:

2 pounds beef tenderloin
1 tablespoon butter
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 pearl onions (or 1 medium onion, chopped)
15 cremini mushrooms
15 baby carrots (or 2 medium sized carrots, chopped)
5 strips of bacon
1/4 cup water
Dash of sugar
Chopped fresh parsley

Procedure:

  1. Buy about 2 pounds of beef tenderloin. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
  2. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
  3. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
  4. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
  5. For the garnishes, peel 15 cipollini or pearl onions ( or, roughly chop 1 medium sized onion), wash 15 cremini mushrooms and peel 15 baby carrots (or peel and chop 2 medium carrots).
  6. Combine the onions, mushrooms, carrots and bacon in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
  7. To serve, mix some of the vegetables and bacon into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve

Beef Stew in Red Wine

Beef Stew in Red Wine

Beef Stew in Red Wine

Beef Stew in Red Wine