Balkan-Style Sausage & Bean Stew
with Wilted Greens
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Know the feeling when you can just relax and be taken care of? That's what this Balkan-inspired stew aims to do for you, by weaving together pork sausage and white kidney beans with plenty of veg, leaving you only one pot to clean.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 1 Shallot (or onion)
- 90g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 2 Celery stalks
- 2 Garlic cloves
- 398ml White kidney beans (canned)
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
7 g
Sodium
1480 mg
Total Carb
50 g
Sugars
8 g
Protein
35 g
Fibre
18 g
Preparation
Mise en place
- Mince the garlic.
- Halve, peel and mince the shallot.
- Halve the celery lengthwise; thinly slice crosswise.
- Drain and rinse the kidney beans.
Start the stew
- In a medium pot, heat a drizzle of oil on medium.
- Add the garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the celery and sauté, 2 to 3 min., until beginning to soften.
- Add the sausage meat*; season with ½ the spices and S&P.
- Cook, breaking up the meat, 5 to 7 min., until golden brown and cooked through.
Finish the stew
- To the pot, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, 1 ¼ cups water (double for 4 portions), the remaining spices and S&P; bring to a boil.
- Reduce to a simmer and add the kidney beans and spinach.
- Cook, stirring occasionally, 3 to 5 min., until warmed through and combined; season with S&P.
Plate your dish
- Divide the stew between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
