Wednesday Real Food Recipe – Sausage and White Bean Stew With Buttermilk Cornbread

To me, fall just says soup. We eat soup all year round, of course, but as the air gets brisk and the leaves start to turn, something in me just wants more and more soup. We have a handful of soups we make over and over, but I love it when I run across a new, delicious recipe to add to the rotation.

Today’s Wednesday Real Food Recipe is a little different. Today instead of featuring a fellow blogger, I’m featuring a recipe from eMeals. Have you heard about these guys? They are brilliant, I tell you! They do all the meal planning for you and give you a shopping list, the work is all done for you. It just doesn’t get any better than that!

This soup is one of their recipes, and it was a big hit at our house! They also provide recipes for the side dishes to go along with them, and this cornbread was simple and yummy. The entire meal came together in about half an hour, perfect for our busy night!

Wednesday Real Food Recipe - Sausage and White Bean Stew With Buttermilk Cornbread

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Emily - www.healthbyemily.com

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.

3.5.3251

Does soup call your name more in the winter? What is your favorite soup?