For those of you brave enough to try cooking with dried beans, here is a very tasty stew, perfect for these cool spring evenings!
*2 cups dried navy beans
*5-6 cups chicken stock
*1 white onion
*2 cups dried navy beans
*5-6 cups chicken stock
*1 white onion
*1 3/4 cups lowfat milk
*1/2 cup flour
*2 bay leaves
*1 tsp dried thyme
*2 leeks
*8 ounces button mushrooms
*2 stalks of celery
*1 cup frozen peas
*1 cup white wine
*3 tbsp butter
*4 carrots
*6 small potatoes, cooked
*3 organic turkey pre-cooked sausages
*salt and pepper to taste
In a large pot, pour dried beans. Be sure to pick them over, looking for any cracked beans or small stones. Cover the beans in 2 inches of water. Bring to a rolling boil. Cover and remove from heat. Allow beans to sit for 1 hour, then drain. While the beans are sitting, use this time to prepare all your vegies. Chop the leeks, mushrooms, celery and set aside. Chop potatoes and sausages and set aside. Lastly, chop your carrots and set aside. Keep each grouping separate. Once you are finished chopping, sautee the leeks, mushrooms, and celery in the butter and wine, allowing them to simmer at least 20 minutes to soak up as much wine as possible. Drain remaining wine and set aside when finished sauteeing. Once the beans have set for 1 hour and are drained, add 4 cups of chicken broth and return to a boil. Chop your onion and add to the boiling beans. Once the beans are boiling, cover and reduce to simmer for 30-40 minutes, or until beans are soft, then add the milk and flour and stir until flour is disolved. If you are in a hurry and need to eat quickly, add all remaining vegetables and sausage and simmer on low for 30 minutes. If you have the time, add the leeks, mushrooms, peas, and carrots and simmer for 45 minutes. Then add the potatoes and sausage and simmer another 30 minutes. Salt and pepper to taste. Be sure to remove the two bay leaves before serving. Enjoy!
*2 bay leaves
*1 tsp dried thyme
*2 leeks
*8 ounces button mushrooms
*2 stalks of celery
*1 cup frozen peas
*1 cup white wine
*3 tbsp butter
*4 carrots
*6 small potatoes, cooked
*3 organic turkey pre-cooked sausages
*salt and pepper to taste
In a large pot, pour dried beans. Be sure to pick them over, looking for any cracked beans or small stones. Cover the beans in 2 inches of water. Bring to a rolling boil. Cover and remove from heat. Allow beans to sit for 1 hour, then drain. While the beans are sitting, use this time to prepare all your vegies. Chop the leeks, mushrooms, celery and set aside. Chop potatoes and sausages and set aside. Lastly, chop your carrots and set aside. Keep each grouping separate. Once you are finished chopping, sautee the leeks, mushrooms, and celery in the butter and wine, allowing them to simmer at least 20 minutes to soak up as much wine as possible. Drain remaining wine and set aside when finished sauteeing. Once the beans have set for 1 hour and are drained, add 4 cups of chicken broth and return to a boil. Chop your onion and add to the boiling beans. Once the beans are boiling, cover and reduce to simmer for 30-40 minutes, or until beans are soft, then add the milk and flour and stir until flour is disolved. If you are in a hurry and need to eat quickly, add all remaining vegetables and sausage and simmer on low for 30 minutes. If you have the time, add the leeks, mushrooms, peas, and carrots and simmer for 45 minutes. Then add the potatoes and sausage and simmer another 30 minutes. Salt and pepper to taste. Be sure to remove the two bay leaves before serving. Enjoy!
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