Provencal Bean Pot

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil
1		Soy Italian-style "sausage" - (8 links) - cut 3/4"-thk slices
1		Onion - chopped (large)
3		Garlic cloves - (to 4) - minced
2		Carrots - sliced (medium)
4		Celery stalks - diced
1/4 cup	59ml	Dry red wine
4 cups	640g / 22oz	Cooked navy beans - (abt 1 2/3 cups raw)
		= (or 2 [15 1/2-oz] cans, rinsed and
		Drained)
1		Diced tomatoes - (14 to 16 oz) - undrained
2 teaspoons	10ml	Dried marjoram
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried rosemary
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley - (to 1/2)

Recipe Instructions

In wide nonstick skillet, heat 1/2 tablespoon of the oil. Add "sausage" and cook, stirring often, over medium-high heat, until lightly browned, 3 to 4 minutes. Transfer to plate until needed.

Heat remaining 1 tablespoon oil in soup pot or deep stir-fry pan over medium heat. Add onion and garlic and cook, stirring often, until golden, 8 to 10 minutes.

Add carrots, celery and wine, plus 1/2 cup water. Bring to a simmer, then cover and cook 10 minutes.

Stir in beans, tomatoes, dried herbs and "sausage." Return to a simmer, cover and cook 15 to 20 minutes. If needed, add small amount of water, but this should not be too soupy. Season to taste with salt and pepper.

Let stew stand an hour or two before serving if time allows, then heat through as needed. Just before serving, stir in parsley. Serve in shallow bowls.

This recipe yields 6 servings.

Per Serving: 327 Cal; 19g Prot; 7g Total Fat (2 Sat. Fat); 47g Carb.; 0mg Chol; 256mg Sod.; 13g Fiber.

Description:

"Soy "sausage" adds a meat-like texture to this version of a rustic stew."

Source:
Vegetarian Times, March 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.