Bean Stew with Chicken Sausage

Bean Stew with Chicken Sausage

by | Sep 12, 2016 | Media Recipe

Bean Stew with Chicken Sausage

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Canned tomatoes provide vitamins, minerals, and fiber. They also contain a phytonutrient called lycopene, an antioxidant that is anti-inflammatory and helps prevent cardiovascular disease. Also, by adding a little fat when you cook with canned tomatoes, the lycopene absorption increases. Here, I prepare a stew of beans with chicken sausage, where I use canned diced tomatoes and tomato paste.

Serves 6

Ingredients:

  • 1 TABLESPOON CANOLA OIL
  • ½ MEDIUM ONION, CHOPPED
  • 2 STALKS CELERY, SLICED
  • 2 CARROTS, SLICED
  • 2 TABLESPOONS TOMATO PASTE
  • 4 CHICKEN SAUSAGES, SLICED
  • 2 CANS OF DICED TOMATOES
  • 3 CANS PINTO BEANS, WASHED AND DRAINED
  • 1 TABLESPOON DRIED OREGANO
  • ½ TEASPOON SALT
  • ½ TEASPOON BLACK PEPPER

 

Instructions:

  1. HEAT A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD CANOLA OIL AND HEAT IT FOR 1 MINUTE. ADD THE ONION AND COOK FOR ANOTHER MINUTE. ADD CELERY AND CARROTS AND STIR WITH A WOODEN SPOON FOR 2 MINUTES. ADD THE TOMATO PASTE AND COOK FOR 3 MINUTES.
  2. ADD THE CHICKEN SAUSAGE AND TOMATO PIECES. COOK FOR 2 MINUTES.
  3. ADD BEANS, OREGANO, SALT AND PEPPER. SIMMER FOR 15-20 MINUTES.

Guiso de Frijoles con Salchica de Pollo – Español

Serves 6

Ingredientes:

  • 1 CUCHARADA ACEITE DE CANOLA
  • ½ CEBOLLA MEDIANA, PICADO
  • 2 TALLOS DE APIO, REBANADO
  • 2 ZANAHORRIAS, REBANADO
  • 2 CUCHARADAS DE PASTA DE TOMATE
  • 4 SALCHICHAS DE POLLO, REBANADO
  • 2 LATAS TROZOS DE TOMATES
  • 3 LATAS FRIJOLES PINTO, LAVADO Y ESCURRIDO
  • 1 CUCHARADA OREGANO SECO
  • ½ CUCHARADITA SAL
  • ½ CUCHARADITA PIMIENTO NEGRA

Instrucciónes:

  1. CALENTAR UNA CACEROLA MEDIANA A FUEGO MEDIO. AÑADIR EL ACEITE DE CANOLA Y DEJAR QUE SE CALIENTE POR 1 MINUTO. AÑADIR LA CEBOLLA Y COCINE POR UN MINUTO MÁS. AGREGUE EL APIO Y LAS ZANAHORIAS Y REVOLVER CON UNA CUCHARA DE MADERA DURANTE OTROS 2 MINUTOS. AÑADIR LA PASTA DE TOMATE Y COCINAR POR 3 MINUTOS.
  2. AGREGUE LA SALCHICHA DE POLLO Y TROZOS DE TOMATE. COCINE POR 2 MINUTOS.
  3. AÑADA LOS FRIJOLES, EL ORÉGANO, LA SAL Y LA PIMIENTA. COCER DURANTE 15-20 MINUTOS.

Recipe by Tomato Products Wellness Council.  Developed by Manuel Villacorta


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Lima Bean Stew

Lima Bean Stew

by | Dec 10, 2014 | Recipes

Lima Bean Stew

Serves: 5
 
Get ready to experience a traditional lima bean stew infused with Peruvian flavors. This is great for lunch or leftovers any day of the week.
Ingredients
  • 1 TABLESPOON OLIVE OIL
  • 1 MEDIUM YELLOW ONION, DICED
  • 4 CLOVES GARLIC, SLICED
  • 2 TABLESPOONS AJÍ PANCA PASTE (OR MILD CHILI PASTE)
  • ½ TEASPOON SMOKED PAPRIKA
  • 1 CUP WATER
  • 1 CUP CANNED TOMATO SAUCE
  • 2 JARS (12 OUNCES EACH) LIMA BEANS (OR 3 CUPS FROZEN)
  • SALT AND PEPPER
  • ½ CUP CHOPPED PARSLEY
 
Instructions
  1. HEAT THE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. WHEN THE OIL IS HOT, ADD THE ONION AND GARLIC. SAUTÉ UNTIL SOFT AND FRAGRANT. STIR IN THE AJÍ AND PAPRIKA AND COOK FOR ANOTHER MINUTE.
  2. ADD THE WATER, TOMATO SAUCE, AND LIMA BEANS TO THE PAN AND COOK, UNCOVERED, OVER LOW HEAT, MAKING SURE TO STIR THE POT EVER FEW MINUTES. SEASON WITH SALT AND PEPPER TO TASTE. TOSS WITH THE FRESH PARSLEY BEFORE SERVING.
  3. NOTE: STORE THE STEW IN THE REFRIGERATOR FOR UP TO FIVE DAYS.
  4. RECIPE AND PHOTO FROM WHOLE BODY REBOOT BY MANUEL VILLACORTA, MS, RD
 
 
 
 
 
 
 
 
 
 
 
 


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Lentil, Barley & Tomato Stew

Lentil, Barley & Tomato Stew

by | Mar 6, 2014 | Recipes

Lentil, Barley & Tomato Stew

Prep time:  
Total time:  
 
 
For such a simple recipe, this fiber-rich meal is perfect for filling up even the heartiest of appetites. It’s packed with nutrition, loaded with flavor, and makes for a wonderfully satisfying lunch or dinner later in the week.
Ingredients
  • ½ CUP ONION, CHOPPED
  • 1 GARLIC CLOVE, MINCED
  • 2 TEASPOONS OLIVE OIL
  • ¼ CUP DRIED LENTILS, RINSED
  • ¼ CUP MEDIUM BARLEY
  • 1 CAN (14.5 OZ) DICED TOMATOES WITH MILD GREEN CHILES
  • ½ CUP YELLOW CORN
  • 1 ½ CUPS WATER
  • 1 ½ CUPS LOW SODIUM VEGETABLE BROTH
  • ¼ TEASPOON GROUND CUMIN
  • ½ TABLESPOON OREGANO
  • ¼ TEASPOON CAYENNE PEPPER
  • 1 BAY LEAF
  • 1 TABLESPOON SOY SAUCE
  • 2 LARGE CARROTS, CHOPPED
  • 2 STALKS CELERY, CHOPPED
 
Instructions
  1. IN A LARGE SAUCEPAN, SAUTÉ ONION AND GARLIC IN OIL UNTIL TENDER, BUT NOT BROWNED.
  2. ADD LENTILS AND BARLEY, AND COOK FOR 3 MINUTES LONGER, STIRRING OCCASIONALLY.
  3. STIR IN THE TOMATOES, CORN, WATER, BROTH, CUMIN, OREGANO, CAYENNE AND BAY LEAF. BRING TO A BOIL. REDUCE HEAT. COVER AND SIMMER FOR 20 MINUTES, STIRRING OCCASIONALLY. ADD SOY SAUCE, CARROTS AND CELERY, AND ALLOW TO SIMMER FOR AN ADDITIONAL 20-30 MINUTES, OR UNTIL LENTILS AND BARLEY ARE TENDER.
 
 
 
 
 
 
 
 
 
 
 
 
 


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Tomato, Sausage and White Bean Stew

Tomato, Sausage and White Bean Stew

by | Feb 10, 2014 | Recipes

Tomato, Sausage and White Bean Stew

Prep time:  
Total time:  
 
Serves: 6
 
Cook time: 4 to 10 hours Nutritional analysis per serving: Calories: 240, Fat: 6g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 25mg, Sodium: 840mg, Potassium: 950mg, Carbohydrates: 39g, Fiber: 11g, Sugar: 10g, Protein: 18g, Vitamin A: 100%, Vitamin C: 60%, Calcium: 10%, Iron: 20%
Ingredients
  • 3 (15-OZ.) CANS DRIED SMALL WHITE BEANS, DRAINED
  • 2 (14.5-OZ.) CANS FIRE ROASTED DICED TOMATOES
  • 2 TSP DRIED ITALIAN HERB SEASONING
  • 3 CLOVES MINCED GARLIC
  • 2 MEDIUM CARROTS, PEELED AND SLICED
  • 2 STALKS CELERY, SLICED
  • 1 LARGE ONION, COARSELY CHOPPED
  • 3 LINKS HOT OR MILD ITALIAN TURKEY SAUSAGE, CASINGS REMOVED
  • GROUND PEPPER TO TASTE
  • SHAVED OR SHREDDED PARMESAN CHEESE
 
Instructions
  1. PLACE BEANS, TOMATOES, SEASONING AND VEGETABLES IN A SLOW COOKER; STIR LIGHTLY.
  2. TEAR SAUSAGE INTO ¾-INCH PIECES AND ADD TO SLOW COOKER; STIR AGAIN LIGHTLY.
  3. COVER AND COOK ON HIGH FOR 4 TO 5 HOURS OR ON LOW FOR 8 TO 10 HOURS.
  4. SEASON TO TASTE WITH PEPPER AND SERVE WITH PARMESAN CHEESE.
  5. QUICK STOVETOP VARIATION:
  6. PREPARE AS DIRECTED ABOVE, COOKING IN A LARGE POT INSTEAD OF A SLOW COOKER AND ADDING 1 CUP REDUCED-SODIUM CHICKEN BROTH.
  7. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 45 MINUTES.
 
 
 


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Chicken Stew with Chickpeas and Plum Tomatoes

Chicken Stew with Chickpeas and Plum Tomatoes

by | Jan 6, 2014 | Recipes

Chicken Stew with Chickpeas and Plum Tomatoes

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Per serving: Calories 346 (From Fat 82); Fat 9g (Saturated 2g); Cholesterol 38mg; Sodium 721mg; Carbohydrate 47g (Dietary Fiber 6g); Protein 22g.
Ingredients
  • 2 TABLESPOONS OLIVE OIL
  • 4 CHICKEN THIGHS
  • 1 SMALL ONION, CHOPPED
  • 1 CELERY STALK, CHOPPED
  • ½ TEASPOON CINNAMON
  • ¼ TEASPOON GINGER
  • 1 TEASPOON TURMERIC
  • 1 TEASPOON BLACK PEPPER
  • ½ TEASPOON SALT
  • 1 (14.5OZ) CAN CHICKPEAS, DRAINED
  • 1 LARGE CAN (28OZ) PLUM TOMATOES
  • 4 CUPS LOW-SODIUM CHICKEN STOCK
  • ¼ CUP RED LENTILS
  • ½ CUP LONG GRAIN RICE
  • ¼ CUP LEMON JUICE
  • ½ CUP CILANTRO, CHOPPED
 
Instructions
  1. IN A LARGE STOCK POT, HEAT THE OLIVE OIL OVER MEDIUM HIGH HEAT. ADD THE CHICKEN THIGHS AND COOK FOR 3 MINUTES ON EACH SIDE. ADD THE ONION, CELERY, SPICES, AND CHICKPEAS AND COOK FOR 3 MINUTES TO HEAT SPICES.
  2. POUR IN THE TOMATOES AND CHICKEN STOCK AND THEN ADD IN THE LENTILS AND RICE. BRING THE MIXTURE TO A BOIL OVER MEDIUM HIGH HEAT, COVER AND REDUCE THE HEAT TO LOW AND SIMMER FOR 1 HOUR AND 15 MINUTES.
  3. STIR IN THE LEMON JUICE AND DIVIDE STEW INTO 6 BOWLS. GARNISH EACH BOWL WITH 2 TABLESPOONS OF CHOPPED CILANTRO AND SERVE.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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