Garbanzo Linguisa Spinach Stew |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A heady mix of beans, spinach, onions and sausage. A friend who lived in Spain for many years came up with this. It is also good cold, and the leftovers (if there are any!) are even better warmed up the next day. Ingredients:
3 onions, chopped |
3 garlic cloves, minced |
13 ounces linguica sausage, sliced into coins (chistorro if available) |
2 (15 ounce) cans garbanzo beans, drained, reserving liquid |
1 (14 1/2 ounce) can diced tomatoes with juice |
1 (10 ounce) package frozen chopped spinach, thawed |
2 tablespoons olive oil |
pepper |
Directions:
1. Chop onions. Sauté in large pot over low heat in olive oil for 15 minutes.
2. Add minced garlic. Saute 3 minutes.
3. Add sliced sausage to pot, stir, sauté for a minute or two.
4. Stir in tomatoes and spinach, stir.
5. Add drained beans. If mixture looks a little dry, add some of the reserved bean water.
6. Lid pot and simmer over low heat, 15-20 minutes, stirring often.
7. When beans are somewhat soft, add fresh cracked pepper to taste, stir and serve with a Spanish red.
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