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Inspiration for wholesome weeknight & weekend cooking.

Posts from the ‘beans / lentils’ category

Chorizo and White Bean Stew

If you’re in the mood for comfort food, this is the dinner for you!  Serve with a toasted baguette on the side.  Note: I used a bit less garlic and I prefer to use fresh cooked white beans (any kind) over canned.

Chorizo and white bean stew

Recipe from Bon Appétit.

Chorizo and White Bean Stew

Total time: 45 minutes

Yield: makes 4 servings

Ingredients

  • 2 tablespoons olive oil, divided, plus more for drizzling
  • 1 pound fresh Mexican chorizo or Italian sausage links
  • 1 large onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 sprig thyme
  • 2 15-ounce cans cannellini (white kidney) beans, rinsed
  • 2 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 5 ounces baby spinach (about 10 cups)
  • Smoked paprika (optional)

Preparation

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

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Spicy Red Lentils

This is a very flavorful lentil salad if you are looking for something different…

Spicy Red Lentils

Recipe from Mayo Clinic.

Spicy Red Lentils

This Moroccan-style dish is quick to assemble. Serve it as a side dish with roasted meats or fish. In larger portions, it also makes a satisfying main course.

By Mayo Clinic staff

Serves 6.

Ingredients

  • 1 1/4 cups dried red lentils, picked over, rinsed and drained
  • 3 cups water
  • 1 bay leaf
  • 1/2 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1/2 serrano chili, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons chopped fresh flat-leaf (Italian) parsley
  • 3 tablespoons chopped fresh cilantro (fresh coriander)
  • 1 1/2 tablespoons chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar

Directions

In a saucepan over high heat, combine the lentils, water, bay leaf and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 12 to 14 minutes. Drain and discard the bay leaf. Set aside.

In a small frying pan, heat the olive oil over medium heat. Add the chili and garlic and saute until softened, about 1 minute. Add the cumin, coriander and cinnamon and cook until fragrant, about 1 minute. Remove the pan from the heat.

In a large bowl, combine the lentils and the spice mixture. Toss gently to mix. Stir in the parsley, cilantro and mint and season with the remaining 1/4 teaspoon salt and the pepper. Stir in the vinegar and serve immediately.

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