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.
Recipe from Bon Appétit.
Chorizo and White Bean Stew
Total time: 45 minutes
Yield: makes 4 servings
- 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)
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.
This is a very flavorful lentil salad if you are looking for something different…
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
- 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
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.