Kripalu Recipe: White Bean and Sausage Stew
This hearty stew is perfect to keep on the back burner and enjoy throughout the day. Or use vegetarian sausage, and make it the centerpiece of a meat-free meal. Enjoy!
Serves 4–6
¾ cup dried navy beans or 4 cups cooked beans
2 tablespoons olive oil
2 tablespoons chopped, nitrate-free turkey bacon (optional)
¼ cup sliced, fully-cooked and nitrate-free Italian chicken sausage, or vegetarian alternative
1 cup diced yellow onion
2 teaspoons minced garlic
1 cup chopped green bell peppers
3 dried chili peppers, chopped and with seeds removed (or to taste)
½ teaspoons smoked paprika
1 tablespoon tomato puree
¼ teaspoon ground caraway
1 bay leaf
1 quart chicken or vegetable stock
¾ teaspoon sea salt
¼ teaspoon marjoram
In a large bowl, soak beans in enough water to cover by 3 inches, and refrigerate overnight. Drain water, transfer to a large saucepan, and cover with fresh water. Bring to a boil, reduce heat, and cook on a low simmer until tender, about 1 hour.
Heat the oil in a large saucepot over medium heat. Add the turkey bacon and chicken sausage and sauté until brown and crisp. Add the onion, garlic, bell peppers, and chili peppers (if using), and sauté until onions are translucent.
Add the paprika and tomato purée and stir to combine. Stir in the caraway, bay leaf, chicken stock, and cooked navy beans. Simmer for about 20 minutes, or until slightly reduced. Remove from heat and stir in salt and marjoram.
