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Monday, January 19, 2015

Portuguese Sausage and Bean Stew (Vegan option)



Good morning!  Its ONLY -1 Celsius here right now, which relative to the extreme temps a few weeks ago, is positively balmy!  But I am still all in for hearty, warming food.  Cold salads just don't cut it.

This is a delicious, comforting winter meal that's pretty easy to prepare.  If you want to make it vegan, just substitute vegan sausage or crumbled tempeh for the sausage.

Portuguese Sausage and Bean Stew (Vegan option)

1 tsp olive oil
1 lb turkey sausage, sliced
2 onions, sliced
2-3 cloves garlic, minced
1 tbls sweet paprika
1/4 tsp smoked paprika (optional)
1/2 tsp salt
1/4 cup red wine vinegar
1 can white beans, drained and rinsed (or 1.5 cups cooked)
I head kale, chopped, tough stems removed
1 can tomato paste
Crushed red chili flakes, to taste (optional)

Saute sausage, onion, garlic and spices in oil over medium heat until onion is softened and sausage is cooked.  Add vinegar, beans and kale and continue cooking until kale is wilted.  Stir in tomato paste and chili, if using.  Simmer on low for 15 minutes.  Serve alone or over brown rice or other grain...or on top of baked potatoes.  Keep leftovers refrigerated for up to 4 days or freeze.

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