Thursday, March 6, 2014

Sausage, Leek, Carrot and Butter Bean Stew


This was unique and tasty. Everyone in the family approved of and liked it. I was skeptical of using the wine, because it called for a lot, but after cooking down, the flavor was wonderful. I will be making it again!



Sausage, Leek, Carrot and Butter Bean Stew

Ingredients

Sausages (I use 4-5 chicken apple sausages)--could use a multitude of types,
even 'faux' vegetarian sausages
Olive Oil for frying (I've started using coconut oil)
2 cloves of garlic, crushed
2 medium leeks
2 medium carrots, sliced
1 c. white wine
1 c. chicken stock (2 c. if you want a soup rather than a thick stew)
1 can (14 oz) butter beans or large lima beans (*see note)
salt and freshly ground pepper
parsley, roughly chopped, for garnishing

1. Brown the sausages in a little olive oil for about 10 minutes.
2. Add the garlic and leek to the sausage pan and cook until softened.
3. Add the carrots, wine, chicken stock and butter beans, then simmer for 30 minutes.
4. Remove the sausages from the pan, place on chopping board, and slice into 1/2 inch slices. Return to pan.
5. Simmer slowly until sausages are fully cooked and flavors are melded, about 15 to 20 minutes.

*note: dried beans can be used. Take 7 oz of dried lima beans and let them soak in plenty of cold water for 4-8 hours...like before you leave for work). Drain, rinse, then boil for 30 minutes, until soft but not mushy.

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