Summer in Texas makes stew a fairly unreasonable dinner option, but after spending the weekend watching the water steadily rise in our creek and feeling the temperature plummet to a measly 93 degrees, I really couldn't help myself.
Tonight's stew was sort of based around a pasta fagioli, only without pasta.
Ingredients:
1 small onion, roughly chopped
1 large frond swiss chard
3 cups beef stock
1 tube breakfast sausage
2 cloves garlic, minced
large fistful of grape tomatoes
1 large can of crushed tomatoes
1 can of garbanzo beans
Sweat the onion in a pot with the garlic. Add sausage, stir until the sausage has browned. Add the tomatoes and beef stock, then everything else. Bring to a simmer and let it mingle for at least a half an hour or until the tomatoes pop.
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