Tag: stew

Smoked Bean Duo

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Spicy and Fragrant

The pantry panic is real folks. Stores look real empty and the list of available ingredients is real short. So I created a series of recipes using what happens to be the most available protein in my grocery store…smoked sausage! Here is my smoked bean duo. Now this recipe is one where you can use whatever veggies you have on hand. I used the halves of two different onions you obviously can use a whole onion of whatever variety you have or no onion at all. My hope for the pantry panic series is to give people a framework for inspiration.

Ingredients

  • 1 pound smoked sausage
  • 1 half red onion, chunky dice
  • 1 half yellow onion, chunky dice
  • 3 garlic cloves, minced
  • 4 teaspoons mixed fresh herb(I used basil, thyme, rosemary)
  • 1 can diced tomato
  • 1 can pinto beans
  • 1 bag frozen black eyed peas
  • 3 mini sweet peppers, sliced
  • 3 cup water
  • 2 beef stock cubes
  • salt/pepper
  • 2 tbsp. vegetable oil

Directions

  1. Put 3 cups of water and 2 beef stock cubs into a large pot. Bring it to a boil.
  2. Add the bag of frozen black eyed peas and stir. The ones I bought had to cook for 45 minutes.
  3. While that’s cooking put your sausage, onion and pepper into a pan with the vegetable oil. Cook for about ten minutes on medium heat till your sausage and onion get some color on them.
  4. While that’s cooking cut your aromatics(garlic and mixed fresh herb). Put half in the stock pot with the black eyed peas and the other half in with your sausage mixture.
  5. Put pinto beans and canned tomato into sausage mixture and cook down for about 5-8 minutes. It allows the juices from the canned tomato to cook down with the juices in the pan.
  6. Put your sausage mixture into the stock pot and stir to combine. Cook down for the remaining time till the black eyed peas are cooked through. Salt and pepper to taste.

Castle kitchen beef ragout

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So last night I decided to dive into my list of recipes inspired by Beauty and the Beast. The first one I decided to tackle was beef ragout. One of the many things mentioned in the best dinner time musical number every written.

Beef Ragout is a french style slow cooked stew with meat or seafood and vegetables or maybe just vegetables. Now it may be march and spring truly wants to be sprung, but….I live in Oregon where spring is kinda just warm winter. So I still bust out my slow cooker even now.

Ingredients

  • 1 pound stew meat
  • 3 carrots, sliced
  • 3 parsnips, sliced
  • 1 white onion, chunky dice
  • 4 roma tomatoes, chunky dice
  • 1 can whole peeled tomatoes and juices
  • 4 cloves garlic, minced
  • bouquet garni ( 3 rosemary sprigs and 3 thyme sprigs)
  • 2 cups beef stock
  • 1 cup red wine
  • salt/pepper to taste

Directions

  1. Put parsnips, carrots, onion and Roma tomatoes into slow cooker.
  2. Tie up your bouquet of herbs. I used the thyme to tie the rosemary together, but if you happen to have twine that would work too.
  3. Put meat, garlic, herb bouquet in the slow cooker on top of the vegetables.
  4. Put stock, wine and canned tomatoes on top of every thing. Salt and pepper aggressively. Stir it gently.
  5. Cook on high for four hours.

After being out in the snow getting attacked by wolves and being rescued by the hairiest prince ever I would definitely want a bowl of this delicious warm stew to fill me up again.

Smoked Sausage Stew

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Perfect for a cold winter evening

Ingredients

  • 1 package smoked sausage/keilbasa
  • 1 can canellini beans, rinsed and drained
  • 1 can navy beans, rinsed and drained
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 can tomato paste
  • 1 can diced tomato
  • 1 cup beef stock
  • 1/2 c. chopped spinach
  • 2 tsp. butter
  • 1/2 tsp. cayenne pepper
  • salt/pepper

Directions

  1. Heat a large pot on medium heat.
  2. Put butter, garlic, cayenne and onion in pan and let it cook until onion is soft.
  3. Add sausage and cook for about 3-5 minutes until sausage gets a little color.
  4. Add tomato paste, celery, carrot and bell pepper to pot. Stir until paste breaks up and coats the veggies and meat and let it cook for about five minutes.
  5. Add beans, beef stock and tomatoes with juice. Cook for about fifteen minutes. You want it to thicken up slightly and come together.
  6. Add your spinach, salt and pepper to taste and cook till spinach wilts slightly. (about 3 minutes) Don’t overcook it because you don’t want the spinach to lose its color.