This stew is perfect for an easy weeknight dinner and a great way to use up a bunch of greens that might be lurking in your fridge. Try it and let me know what you think!
Cannellini Bean Stew
1 14 oz. Package of Impossible Sausage, spicy (you can use whatever plant based sausage you like!)
1 small bunch of chopped Collards or Kale
1 small red onion chopped
2 cloves of garlic minced
1 can of Cannellini Beans (or Great Northern Whites)
½ of a bell pepper chopped
1 8 oz. Can of green enchilada sauce
2 cups of water
1 tsp. Dried thyme
1 tsp. Coriander
½ tsp. Cumin seeds
salt and pepper to taste
chopped chipotle in adobo
In a large pot, drizzle your preferred cooking oil or some vegetable stock, to lightly coat the bottom. Add your sausage and cook until browned, being sure to break up the sausage as it cooks into crumbles. Then add your vegetables, beans and spices, stir to combine all ingredients. When the vegetables have become slightly soft add the enchilada sauce and water. Stir to mix and simmer for about 10 minutes. Top your bowl of stew with whatever you like. I had mine with the options listed above and it was AMAZING!