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Sausage and white bean cassoulet with arugula salad Recipes

Sausage and white bean cassoulet with arugula salad

Dairy-Free, Soy-Free, Family-Friendly

2 Servings, 470 Calories/Serving

30 – 45 Minutes

Inspired by Paula Wolfert’s epic three-day recipe of the same name, this one-pan version comes together quickly for a rich, flavorful meal.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

  1. Brown the sausageHeat the oven to 425°F.
  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large ovenproof frying pan over medium-high heat, warm 2 teaspoons (4 tsp) oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into 1-inch pieces, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

2. Cook the cassoulet

  • Rinse the white beans.

In the same pan used for the sausage, add the mirepoix, tomato paste, cassoulet seasoning blend, and as many chile flakes as you like to the pan and season lightly with salt. Cook over medium-high heat, stirring occasionally, until the mirepoix starts to soften and the tomato paste starts to caramelize, 2 to 3 minutes. Add the white beans and 1 cup (2 cups) water and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until thickened slightly, 8 to 10 minutes. Add the sausage and any accumulated juices and sprinkle the panko on top. 
Transfer the pan to the oven and bake until the panko is lightly browned and the sausage is cooked through, 8 to 10 minutes. 
When the cassoulet is almost done, prepare the parsley and the arugula salad.

3. Prep the parsley; assemble the arugula salad

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In a large bowl, stir together the sherry vinegar and 1½ teaspoons (1 TBL) oil; season to taste with salt and pepper. Add the arugula and toss to coat. Season to taste with salt and pepper.

ServeTransfer the cassoulet to individual bowls and garnish with the parsley. Serve the arugula salad on the side.

Kids Can!

  • Rinse the beans.
  • Measure the water for the cassoulet.
  • Strip the parsley leaves.
  • Assemble the salad.
  • Garnish with the parsley.
Chiles rellenos with sirloin steak strips, pinto beans, and romesco Recipes

Chiles rellenos with sirloin steak strips, pinto beans, and…

Carb-Conscious, Soy-Free, Diabetes-Friendly, Gluten-Free, Dairy-Free, Lean & Clean

2 Servings, 590 Calories/Serving

20 Minutes

Charring chiles on the stovetop might just be your new favorite cooking technique. Made in just one pan, our chiles rellenos are a clean-eating take on a Southwestern favorite.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

  1. Sear the steakHeat the broiler, if using to char the poblanos.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper and the coriander.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan. 
While the steak cooks, prepare the onion and beans.

2. Make the steak-bean filling

  • Peel and coarsely chop enough onion to measure 1 cup (2 cups).
  • Rinse the pinto beans.

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the beans and tomatoes and cook until warmed through, 1 to 2 minutes. Add the steak and any accumulated juices and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper. 
While the steak-bean filling cooks, prepare the poblanos.

3. Prep the garnish; char and stuff the poblanos

  • Coarsely chop the cilantro for garnish.

On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the poblanos, turning frequently, until blistered and charred all over, 5 to 7 minutes. Transfer to a cutting board to cool slightly. Cut the poblanos in half lengthwise and remove the ribs and seeds. Stuff the poblanos with the steak-bean filling. Wash your hands after handling.

ServeSpread the romesco onto individual plates. Top with the chiles rellenos, garnish with the cilantro, and serve.

Kids Can!

  • Measure the onion.
  • Rinse the pinto beans.
  • Spread the romesco onto plates.
  • Garnish with the cilantro.