Showing posts with label bean stew. Show all posts
Showing posts with label bean stew. Show all posts

Monday, January 20, 2014

Are You a Clean Eater?


Apparently, I am a clean eater. Who knew there was a term for it? I must not be the only one after all. No, it doesn't mean that I use napkins politely or wash all my food to excess or never spill anything.


I'm not a vegan or a vegetarian. I don't avoid gluten or dairy or meat or eggs. I really don't eliminate many foods from my diet. But I want them to be as natural as possible. I try to avoid preservatives and chemicals in my food. I try not to eat genetically modified foods. I think food is just fine without all that other stuff, so please pass the food and hold the additives.


Some prepared foods have been difficult to find. Imagine my delight when I spotted Harvestland Polish Pork Kielbasa. It had been years since I ate kielbasa! The package says it's gluten free, has no preservatives, no MSG and no added nitrates or nitrites. Right up my alley. So I tried it in a stew. The stew and the kielbasa are keepers. I know what you're thinking – that I probably wouldn't want to know what went into the kielbasa. Yeah, maybe not. But it certainly tastes great.


And please, please, please, don't tell me what is in a Krispy Kreme doughnut. I don't want to know what's in them. I'm not giving them up. No way!




This stew comes together very fast. It's perfect for a quick weeknight dinner or a lazy weekend. I made quite a bit so we could eat it for a few meals. Honestly, the only work involved is some slicing and chopping. It cooks in just over 30 minutes, and in my book, that's a big plus!

I made this with a salt-free chicken broth and fully expected to have to salt it. The stew didn't need any salt at all. I recommend tasting it before salting.


Kielbasa, Kale, and Bean Stew


1-2 tablespoons olive oil
1/2 cup chopped onions
2-3 cloves garlic
12 ounces Kielbasa
2 cups chicken broth
28 ounce can diced tomatoes
2 15-ounce cans pinto beans, drained
4 large leaves of kale (or more if you like)
salt (optional)

Heat the olive oil in a large soup pot. Add the onions and cook. Meanwhile, mince the garlic and slice the kielbasa. Cut the kale off the tough center and roughly chop into one-inch pieces. (They don't need to be perfect). Add the garlic and the kielbasa to the onions and stir a few times. Add the chicken broth, the tomatoes, the pinto beans, and finally the kale. Turn everything a few times so that the kale is well integrated. Bring to a slow boil, cover and simmer for 30 minutes. Salt to taste.