11
Soups and Stews
Sausage, Kale, and White Bean Soup
1 cup dried Great Northern beans
4 cups water
1 (14-ounce) fully cooked smoked sausage ring, cut into
½-inch pieces
1 cup chopped onion
2 cloves garlic, minced
6 cups chicken broth
1 medium sweet potato, peeled, cut into 1-inch pieces
5 cups chopped kale, about 2 to 3 ribs
1 bay leaf
¼ teaspoon black pepper
¼ teaspoon dried red pepper flakes
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
Clean and rinse beans. Use quick-soak method by placing beans and water in skillet. Set heat control to 350°; cover and bring to a
boil. Boil 2 minutes, then turn off heat control. Let stand, covered, 1 hour. Drain off soaking water and remove beans. Dry skillet.
Preheat skillet at 300°. Sauté sausage, onion, and garlic 3 minutes or until onions are softened.
Add broth, sweet potato, kale, bay leaf, pepper, pepper flakes, rosemary, and thyme. Cover and bring to a boil. Once boiling, reduce
heat to 210° and cook, with cover on, 5 to 7 hours or until beans are tender. Discard bay leaf.
9 servings (serving size 1 cup)
Posole Verde (Mexican Stew)
1 tablespoon olive oil
1 pound lean pork, cut into 1-inch chunks
1 cup chopped onion
3 cloves garlic, minced
2 cups beef broth
2 (15½-ounce) cans hominy, drained
2 (16-ounce) jars salsa verde*
1 teaspoon chili powder
1 teaspoon dried oregano leaves
½ cup chopped cilantro
Preheat skillet at 325°. Add oil and pork; brown 2 to 3 minutes. Add onion and garlic; sauté an additional 2 minutes. Add broth,
hominy, salsa, chili powder, oregano, and cilantro; cover and bring to a boil. Reduce heat to 200° and simmer 3 to 4 hours.
9 servings (serving size 1 cup)
*
Choose the salsa heat level you like; mild, medium, or hot.
Presto Tip: Top bowls of posole with lime wedges, avocado chunks, jalapeno slices, chopped cilantro, or thinly sliced radishes.
Guinness* Beef Stew
2 tablespoons vegetable oil, divided
¼ cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
4 cups chopped onions
1 tablespoon tomato paste
2 cups beef broth
1 (11-ounce) bottle Guinness* stout beer
1 tablespoon raisins
1 teaspoon caraway seeds
1 teaspoon black pepper
1½ cups sliced carrots, ½-inch slices
1½ cups sliced parsnips, ½-inch slices
1 cup cubed turnips
Preheat skillet at 300°. Add 1 tablespoon oil to skillet.
Place flour in shallow dish. Sprinkle beef with salt and dredge in flour. Brown ½ of beef at a time, stirring as needed. Remove beef to a
plate and add remaining tablespoon of oil to brown the rest of the beef. Remove beef to plate.
Add onions and cook about 5 minutes or until softened. Stir in tomato paste and cook 1 minute.
Add beef, broth, beer, raisins, caraway seeds, pepper, carrots, parsnips, and turnips to skillet. Cover and heat until boiling. Reduce heat
to 210° and simmer 2 hours or until meat and vegetables are tender, stirring occasionally. To thicken stew, remove cover and increase
heat to 250° for 5 to 10 minutes or until desired consistency is reached.
8 servings (serving size 1 cup)
*
Guinness is a registered trademark of Diageo Ireland Company. Presto is not affiliated with this company.
