Wednesday Real Food Recipe - Sausage and White Bean Stew With Buttermilk Cornbread
Author: Emily - www.healthbyemily.com
Serves: 4
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 (12 oz) packages organic smoked pork
- kielbasa, sliced
- 2 (15 oz) cans Great Northern beans, drained and rinsed (I just cooked some dry beans a day or two before and used those)
- 3½ cups reduced-sodium chicken broth
- 2 (14.5 oz) can diced tomatoes, undrained
- 5 oz package baby spinach
- ½ teaspoon salt, ½ teaspoon pepper
- ---------------------------------------------------------------
- 3 tablespoons olive oil, divided
- 2 cups yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups buttermilk
- 1 large egg
- Heat oil in a large soup pot over medium heat; add garlic and kielbasa.
- Sauté 4 to 5 minutes or until kielbasa is browned.
- Add beans, broth, tomatoes, spinach, salt, and pepper.
- Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.
- ---------------------------------------------------------------
- Coat a 10-inch cast-iron skillet or 8-inch square pan with 1 tablespoon oil; place in oven.
- Preheat oven to 425 degrees.
- Whisk together cornmeal, baking soda, baking powder, and salt in a medium bowl.
- Whisk together buttermilk, egg, and remaining 2 tablespoons oil in a separate bowl.
- Add buttermilk mixture to cornmeal mixture, stirring just until moistened.
- Pour batter into hot skillet and bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Sorry for the dashy lines, that just separates the soup recipe from the cornbread one.
Recipe by Health by Emily at https://healthbyemily.com/wednesday-real-food-recipe-sausage-and-white-bean-stew-with-buttermilk-cornbread/
3.5.3251