Tuesday, March 29, 2016

Greens, Beans and Andouille Pan Stew

This was amazing. It was fast to get on the table and had amazing flavors. This is my vegan version of the recipe I found in a magazine. Serve with a crusty bread and/or salad for a full meal.
  • 1 tablespoon olive oil
  • 1 package Tofurky Andouille sausage links, cut at an angle
  • 1 medium sweet onion, cut into wedges
  • 1 can cannellini beans, rinsed and drained
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 can vegetable broth
  • 7 ounces chopped kale
  • 2 tablespoons balsamic vinegar

In an extra-large skillet heat oil over medium heat. Add sausage and onion; cook and stir 6-8 minutes or until browned. Remove from skillet and keep warm.

Add beans, thyme and garlic to the skillet; cook 1 minute or until heated through.

Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3-4 minutes or until reduced by about half.

Gradually add kale, tossing until wilted before adding more. Cook and stir 2-3 minutes or until the kale is tender.

Add sausage mixture and vinegar; heat through. Top with additional thyme.

Enjoy, makes 4 servings.


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