Monday, November 4, 2013

White Bean Stew

Today it was really cold in Philly, so I decided to make a stew for dinner... bonus, this one took about 30 minutes to make!  Of course I changed a few things, fresh spinach wasn't on sale this week, but frozen was, so I used that instead, and I added some red chili flakes for a little spice!

White Bean Stew

Matt, helping out with dinner!


White Bean Stew

Ingredients:
1 Tbsp. olive oil
1 14 oz. turkey kielbasa, cut into 1/4 inch thick medallions
1 large onion, diced
4 cloves of garlic, minced
2 15 oz. cans Great Northern beans, drained (I used one can of cannellini beans and one of Great Northern)
2 cups low-sodium chicken broth
1/2 tsp. rosemary
1/2 tsp. paprika
1 box frozen spinach, thawed
Salt
Pepper
1/4 tsp. red chili flakes

Directions: 
Heat olive oil in large skillet over medium heat.  Add garlic and onion, stirring occasionally, about five minutes.
Add beans, broth, rosemary, paprika, salt, and pepper (both to taste.)  Crush the beans with the back of the spoon, to thicken, about eight minutes.
Add spinach and kielbasa.
Cook until heated through.
Enjoy!

Recipe Adapted from Eat. Drink. Smile.