Protein Boost | Romanian Chorizo & Bean Stew
with Lacinato Kale & Butternut
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Sometimes you need to stir the pot, in a good way! It unifies the rich, smoky flavours of this Romanian-inspired stew, stocked with squash, kidney beans and kale. Garnish it with croutons and parsley, and you’ll be stoked to dig in.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Celery stalk
- 0.5 Bunches of lacinato kale
- 2 Garlic cloves
- 14g Parsley
- 1 Onion (or shallot)
- 200g Diced butternut squash
- 100ml Tomato sauce
- 398ml White kidney beans (canned)
- 60ml Vegetable demi-glace
- 25g Croutons
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pot
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
25 g
Saturated Fat
7 g
Sodium
1380 mg
Total Carb
78 g
Sugars
17 g
Protein
42 g
Fibre
21 g
Preparation
Mise en place
- Mince the garlic.
- Roughly chop the parsley leaves and stems.
- Halve, peel and small-dice the onion.
- Small-dice the celery.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Drain and rinse the kidney beans; mash ½.
Start the stew
- In a large pot, heat a drizzle of olive oil on medium.
- Add the onion and celery. Sauté, 4 to 5 min., until browned and softened.
- Add the garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, demi-glace and 1 cup water (double for 4 portions); bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Finish the stew
- To the pot, add the squash, kidney beans, 1 cup water (double for 4 portions) and S&P; bring to a simmer.
- Cook, stirring often, scraping up any browned bits, 5 to 6 min., until the stew has thickened and the squash is cooked through.
- Add the kale and cook, stirring often, 1 to 2 min., until wilted.
- If the sauce seems dry, gradually add up to ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the stew between your bowls.
- Garnish with the croutons and parsley. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
