Welcome to the wonderful world of Crock Pot cookery, the RV traveler's favorite appliance!
It seems a little foolish to haul around our vintage copy of "Larousse Gastronomique". It weighs a ton, and we’ll be far too busy hiking, biking and goofing off to do any serious cooking.
Enter the Crockpot. After digging around in the back of the pantry, I located this vintage 5qt beauty. It might be the original we received as a wedding gift in 1977. We have a larger oval version as well, but this smallish size fits perfectly in the sink of Beauregard’s kitchen.
The Driver found a package of POCHE'S smoked sausage in the freezer, a good substitute for the kielbasa. Kale took the place of the spinach. Other than these minor variations the recipe was used as printed from "REAL SIMPLE" magazine.
Look at your shopping list for this dish.
White Bean Kielbasa Stew
Ingredients
1 pound dried white beans (such as great Northern or navy)
14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
4 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 large onion, chopped
6 cloves garlic, chopped
1 teaspoon dried rosemary
5 ounces baby spinach (6 cups)
country bread, for serving
Directions
In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
Just before serving, stir in the spinach. Serve with the bread.
Could anything be easier? Pick up a baguette and a bottle of red wine and you are in business.
Might have thrown in a bay leaf… and it was even better the second day.
1 comment:
Well gee, that looks awfully similar to what Mui made tonight -- not in the crockpot, and he used chickpeas and chard :-))) But it's for dinner tomorrow, so I'll have to wait to taste it.
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