This is a late post, because I was out of town for a bit, and just realized I never posted this delicious option that rounds out the winter recipes. (I’m crossing my fingers that it is in fact springtime!) This stew was the winner of all of the stews I made this past winter, proving to be both filling and delicious.
- 1 pound dried great northern beans
- 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
- 4 cups low-sodium and gluten free chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1tsp. dried rosemary
- 1 6 oz. container of Baby spinach
When I was looking to make this dish, I was lucky enough to have a great resource to answer all my ingredient questions. For example, I always thought that beans had to soak over night, but as I read the recipe before hand (yes this actually happened this time) it said that I did not need to soak the beans overnight. So I turned to my cooking guru for this recipe and asked why this could be. He explained that because I was cooking the stew for so long, the beans would soak then. I also asked my cooking guru about Kielbasa and what the heck that stuff was. He explained it as the long sausages in a certain section of the food market, so when I went to the store, I just went to the section he suggested and grabbed a turkey version. To be completely honest, I am not sure that it was the right kind of meat, but it sure did taste yummy.
- Total Cost: $15.00
- Total Time: 15 minutes prep time, 7 hours cooking – 7.25 hours
- Serving Size: 12 – 14 small bowls, 6 – 7 large bowls