Protein Swap | Balkan-Style Chorizo & Bean Stew
with Wilted Greens & Celery
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
Know the feeling when you slip on a thick sweater on a cold night? That's what this Balkan-inspired stew aims to do, except it's knitting together chorizo and white kidney beans with plenty of veg to keep you warm and cozy.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 3 Celery stalks
- 1 Shallot (or onion)
- 540ml White kidney beans (canned)
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
7 g
Sodium
1360 mg
Total Carb
56 g
Sugars
8 g
Protein
38 g
Fibre
24 g
Preparation
Mise en place
- Mince the garlic.
- Halve, peel and mince the shallot.
- Halve the celery lengthwise; thinly slice crosswise.
- Drain and rinse the kidney beans.
Start the stew
- In a medium pot, heat a drizzle of oil on medium.
- Add the garlic and shallot. 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
- To the pot, add the tomato paste and cook, 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!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
