Protein Swap | Balkan-Style Beef & Bean Stew
with Wilted Greens
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Know the feeling when you can just relax and be taken care of? That's what this Balkan-inspired stew aims to do for you, by weaving together pork sausage and white kidney beans with plenty of veg, leaving you only one pot to clean.
We will send you:
- 250g Canadian-raised lean ground beef
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 50g Diced onions
- 2 Celery stalks
- 30ml Vegetable demi-glace
- 398ml White kidney beans (canned)
- 30ml Tomato paste
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
22 g
Saturated Fat
7 g
Sodium
880 mg
Total Carb
46 g
Sugars
7 g
Protein
41 g
Fibre
17 g
Preparation
Start the stew
- Halve the celery lengthwise; thinly slice crosswise.
- In a medium pot, heat a drizzle of oil on medium.
- Add the garlic and onions. Sauté, 30 sec. to 1 min., until fragrant.
- Add the celery and sauté, 2 to 3 min., until beginning to soften.
- Add the sausage meat*; season with ½ the spices and S&P.
- Cook, breaking up the meat, 5 to 7 min., until golden brown and cooked through.
Finish the stew
- Drain and rinse the kidney beans.
- To the pot, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, 1 ¼ cups water (double for 4 portions), the remaining spices and S&P; bring to a boil.
- Reduce to a simmer and add the kidney beans and spinach.
- Cook, stirring occasionally, 3 to 5 min., until warmed through and combined; season with S&P.
Plate your dish
- Divide the stew between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
