Kale, Bean + Sausage Stew

 

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Super chilly weather we're having.  Cameron made this soup which was so good every time I walked by it simmering I would have to stop and put my face over it to smell it.  The kitchen smelled of vegetables and herbs.  It was the perfect cozy, healthy dish to eat on an overcast day.  Just perfect.  We ate it with crackers but I think a big piece of crusty rye or whole wheat bread would be best.  (We were out of bread.)

Serves 8. 

Kale, Bean and Sausage Stew 

olive oil

2 links hot turkey sausage, casings removed

1 red onion, diced

3 carrots, peeled, diced

3 stalks celery, diced

5 cloves garlic, diced

2 quarts stock (chicken or vegetable)

2 bay leaves

4 sprigs fresh thyme

1 sprig fresh savory

2 lbs fresh cranberry beans, shelled

1 lb red or yellow potatoes, diced

1 bunch tuscan kale, finely chopped

s + p

splash white wine vinegar (optional) 

In a large pot, heat a splash of olive oil.  Add sausage, chop up with spoon and brown, about 4 minutes.  Remove from pot and set aside.   Add more oil to pot if necessary and add onion, carrot and celery.  Saut√© while stirring frequently until onions are soft and clear, about 10 minutes.   Add garlic, stock, bay leaves, thyme and savory. Bring to a boil, simmer and add cranberry beans and potatoes.  Simmer, partially covered, 25 minutes or until cranberry beans are done.  Remove cover, add kale.  Season with salt, pepper and white wine vinegar as desired.  

Veggie Burgers

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I love a veggie burger.  These are very healthy and full of plant based protein from the beans and quinoa.  They are vegetarian, gluten free and vegan if you omit the egg.  (I made these without the egg and they are lighter but tend to fall apart a little bit which is why I consider it optional.)  

Serves 6. 

Veggie Burgers

1/2 cup uncooked red quinoa

1 large portobello mushroom

splash of olive oil

1 red fresno chile, seeded and diced

3 cloves garlic, diced

1 large shallot, diced

1 tablespoon ginger

1 tin kidney beans, drained, rinsed

1 carrot, peeled, grated

1/2 teaspoon mustard powder

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon salt

several turns fresh black pepper

4 sprigs fresh cilantro

1 teaspoon siracha

juice of 1/2 a lime

1 egg, optional

Cook quinoa in small pot with 1 cup water.  Bring to a boil, reduce heat, cover and simmer 15 minutes.  Water will have evaporated and quinoa will be tender.  Remove from heat and set aside.   

Cut portobello into quarters and run through food processor until chopped.  Set aside.  

Heat a skillet with splash of olive oil to medium high heat and saute processed mushrooms, chile, garlic, shallot and ginger until tender, about 4 minutes.  Transfer to large bowl.  

Run kidney beans, quinoa and carrots through food processor until combined, about 30 seconds.  Add to bowl with mushroom mix.  Add mustard powder, coriander, cumin, salt, pepper, fresh cilantro, siracha, lime juice and egg, if using.  Stir to combine.   

Chill mixture in fridge 20 minutes.  Remove from fridge, form into patties and cook in  oiled skillet 3 minutes on each side,   Serve with red onions, pickled anything, lettuce, mayo, siracha, fresh cilantro leaves, tomatoes and carrot matchsticks.