2 chicken sausages
half of a red pepper (already chopped... bonus!)
some red onion (also already chopped... hooray!!)
1/3 bag of baby spinach.
With the snow and temperatures falling, I couldn't think of anything else to do with those chicken sausages but make but comfort food. Beautiful magazine photos of sausage and white bean stew in rustic bowls popped into my head. This dish seemed intuitive to me though I've never made it before! Luckily a quick search of the pantry yielded one can of white beans! I was in luck.
Next I thought about what I could create to bring a creamy element to the dish without the use of actual cream or cheese (to keep things on the lighter side). I experimented with making a little sauce or gravy (it worked!!).
Here's what I did...
For the sauce:
1 Tbsp butter
1 Tbsp flour
1-2 Cups chicken broth
in a medium sauce pan melt the butter over medium heat and slowly whisk in the flour. it will mix into a crumbly mixture.
next, slowly add about 1 cup of the broth, whisking continuously until flour lumps dissolve. reduce heat to med-low and whisk/stir. (when my sauce was thick enough to coat a wooden spoon I called it done.) scrape sauce from pan, put into measuring cup or bowl and set aside.
For the rest:
2 chicken sausages, sliced into small discs
1/2 red pepper, diced
1/2 red onion, diced
1/3 bag baby spinach, chopped to small pieces
1 can white beans drained and rinsed
olive oil, salt, and pepper
in a medium sauce pan, heat olive oil. add onions and peppers to the pan on med-high heat. cook until onions are soft. add sausage. cook for about 5 minutes, then add beans and stir. next, add the previously made sauce and begin to stir it all together. add more broth if you think the liquid is too thick. lastly add the spinach until it begins to wilt. season all with salt and pepper. serves 2.
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This looks delicious! I also have thickened broth by mashing up one can of white beans. Really good.
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