Plunge into colder weather with Chad’s white bean stew
Winter is finally here, and that means cold and flu season. Thankfully, it also means soup and stew season, both of which I love to make this time of year.
One of the things I love most about stews is that the flavors get better and better as the days go by. Stews really are the perfect leftover meal. When I see a stew recipe I like, sometimes I double it so I have leftovers during the week.
This is my shrimp and turkey with white beans stew recipe — one of my favorite dishes to make, again sticking to the one-pot recipe theme (I hate recipes that have me using up all of my cookware). I don’t have a lot of time to make dinner at night so I usually use recipes like this one that are quick and easy and don’t take up a lot of prep or clean-up time. Shrimp and Turkey Sausage with White Beans Stew
Makes 4 to 6 servings 1/2 lb of large shrimp, peeled and deveined 1 turkey kielbasa link 1 can of cannellini beans, drained and rinsed 2 cups of arugula or spinach 2 cloves of garlic, chopped 15-ounce can of diced tomatoes 1/2 bottle of dry white wine, chardonnay or sauvignon blanc
1/4 teaspoon of crushed red pepper 1/4 teaspoon of cayenne pepper sriracha for some kick (optional) salt and pepper for taste 1. Heat up a large pot or dutch oven and add in the turkey sausage, cut on a diagonal side bias. If you don’t know what side bias is, it might help to Google it — it’s basically just for presentation purposes. If you don’t care how it’s cut, then it doesn’t matter. Do you. You want to get a nice brown color — a nice fond, which is fancy culinary talk for the fat and flavor off the sausage — and since the sausage is already cooked, you don’t want to overcook it.
2. Add in the garlic, but make sure not to burn it. Garlic doesn’t take that long to cook, so make sure that you watch it. If you’re not a garlic fan, you can substitute it for shallots.
3. Add in the wine and deglaze, using a wooden spoon or spatula. You’re going to scrape the fond, which is that fat, off the bottom of the pot. It has a lot of good flavor, so don’t think it’s burnt stuff and throw it out!
4. Add in the tomatoes and cannellini beans and bring the mix to a boil. Once boiling, bring to a simmer and add in your shrimp. Make sure that your shrimp are cleaned properly. Note that the shrimp should always be the last protein in this dish, so that you don’t overcook it and make it rubbery.
5. Add in your arugula and, or, spinach and seasonings and keep it at a simmer. Once the shrimp are pink in color, the dish is done. Add salt and pepper for taste. Done. Enjoy.
Cooking at Home is a weekly column that alternates between Rebecca Bent and Chad Stringfellow. They dish on what they’ve been making.
Chad’s shrimp and turkey sausage with white beans stew.