Wednesday Real Food Recipe - Sausage and White Bean Stew With Buttermilk Cornbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat oil in a large soup pot over medium heat; add garlic and kielbasa.
  2. Sauté 4 to 5 minutes or until kielbasa is browned.
  3. Add beans, broth, tomatoes, spinach, salt, and pepper.
  4. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.
  5. ---------------------------------------------------------------
  6. Coat a 10-inch cast-iron skillet or 8-inch square pan with 1 tablespoon oil; place in oven.
  7. Preheat oven to 425 degrees.
  8. Whisk together cornmeal, baking soda, baking powder, and salt in a medium bowl.
  9. Whisk together buttermilk, egg, and remaining 2 tablespoons oil in a separate bowl.
  10. Add buttermilk mixture to cornmeal mixture, stirring just until moistened.
  11. Pour batter into hot skillet and bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Notes
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/