Plunge into colder weather with Chad’s white bean stew

Cecil Whig - - JUMPSTART -

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.

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