I’ve got just the thing. And the best part? (Well, besides the comfort-food-deliciousness…) It’s a perfect recipe for the slow cooker, so you can prepare everything, dump, and let it go for hours, and come back to dinner at your leisure.
That’s exactly what I did Monday. I prepared the ingredients, including soaking beans, on Sunday. It only took a few minutes. And I threw it all in the crock of the slow cooker, and placed it in the refrigerator overnight. Before I left for work, I pulled it out, turned the slow cooker on, and left for the day. I came home to a delicious aroma, and all that was left to do was to stir in the kale and serve.
Let me tell you, having dinner already ready when you get home after a long, stressful day? Priceless.
This stew all started because I found some linguica, a Portuguese sausage similar to Spanish Chorizo. It’s heavy on paprika and garlic, but it’s not spicy. Rather, it’s flavorful and delicious. I did a little Google browsing and found it’s commonly eaten with eggs (yum!), or very commonly used in a white bean stew. I opted for stew, brimming with tender, creamy beans, bacon and linguica, and finished with some bright, fresh kale. It’s comfort food, but it’s relatively inexpensive and healthy. What’s not to like about that?
Oh, right – it’s also easy to make.
It might just be the best thing ever, but you’ll have to see for yourself!
- 1 pound white beans (navy or Great Northern)
- ⅓ lb bacon, diced
- 12 oz linguica, sliced
- 2 yellow onions, diced
- 6 cloves garlic, minced
- ¼ cup tomato paste
- 2 teaspoons smoked paprika
- ¼ teaspoon crushed red pepper
- 3 bay leaves
- 1 quart chicken stock
- 2 cups water
- 1 bunch kale, leaves torn into small pieces
- Shredded Parmesan
- Soak beans in water for 8 hours or overnight. Drain and rinse. Place beans in the crock of a 6 quart slow cooker.
- In a large skillet, sauté bacon over medium heat until crisp. Remove bacon, leaving drippings in pan, and transfer bacon to slow cooker.
- Add sausage to skillet and sauté until browned. Leave drippings, and transfer sausage to slow cooker.
- Add onions and garlic to pan and sauté for 5-6 minutes or until golden. Add tomato paste and sauté for another minute. Remove and add to slow cooker.
- Stir tomato paste, paprika, red pepper broth and enough water to cover the beans completely.
- Turn slow cooker on low and cook for 6-8 hours or until beans are tender.
- Stir in kale and serve with a bit of parmesan on top.