White Beans with Spinach and Sausage

Helga Glaesel de BlandingJuly 24, 2015

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When I make this white bean stew at home, I usually use a pound of dry white beans that I slow cook during the night. The next day, when I make the stew the beans are ready and my stew will come together in about 20 minutes, which makes this recipe one of my go to weekday meals. If I am really pressed for time, I use canned cannellini beans but I do prefer to cook my own. Sometimes I find Andouille sausages at the store, so I use them for this dish to give it a little spicy flavor, but any smoked sausage will work well. As for the vegetables in this recipe, you can use collard greens instead of spinach.

I use brown rice to accompany this recipe, which makes it a heartier meal. Some shredded carrots with basic lemon and salt is a nice side.

Helga

White Beans with Spinach and Sausage

Recipe adapted from It’s my Side of Life
Serves: 4-6

Ingredients
2 large sausages (Andouille, or other smoked variety), sliced
2 cups chicken broth (or vegetable broth)
2 cloves of garlic, minced
1 teaspoon dried oregano
1 tablespoon olive oil
1 lb dried white beans, cooked (or 3 cups canned cannellini beans)
1 bag spinach leaves
3 roma tomatoes, diced
1/2 cup celery, sliced
1/2 cup onions, diced
1 cup tomato sauce (basic)
Salt, to taste
Freshly cracked pepper to taste

Procedure:

Pour chicken broth, tomato sauce, onion, celery and garlic into a large pot. Place on medium high heat and bring to a simmer.
Add in the oil and oregano, then beans. Stir it up before adding in tomatoes and sliced sausages.
Add in the spinach and cook just until the leaves are wilted. Stir it in and sprinkle with salt to taste, and cracked pepper on top.