Wild Rice, Italian Sausage, and Black Bean Stew

Wild Rice, Italian Sausage, and Black Bean Stew
Wild Rice, Italian Sausage, and Black Bean Stew | veganblonde.com

This is a recipe I often come back to. It is always unique, because it changes with the seasons, but it is also unfussy and delicious. I use wild rice for the protein content, and spigarello, because I love the texture of those perfect leaves that taste like a cross between broccoli and kale. I had some black turtle beans in the fridge that were cooked the night before, but garbanzo would be just great here. On the day of the picture, I had spotted the first asparagus of the season at the market, so obviously these ended up in here. Let your imagination and the seasons guide you.

  • 1/4 cup coconut oil
  • 1 cup shallots, sliced thin
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 teaspoon turmeric
  • 1 large heirloom tomato, chopped small
  • 4 cups vegetable broth
  • 1 bunch spigarello, sliced (or kale or spinach or Swiss chard)
  • 1 cup asparagus, chopped
  • 3 cups cooked wild rice (from 1 cup dry, cooked according to package directions)
  • 1 can black beans, rinsed and drained
  • 2 plant-based Italian sausage links, sliced in rounds (I had some amazing sausage links from Sol Kitchen)
  • Sea salt and pepper, to taste
  • Fresh parsley, to garnish

In a large straight-sided sauté pan, or soup pot, heat the oil, over medium heat. Add the shallots, garlic, sprigs of thyme and rosemary, and generous pinches of sea salt and pepper. Sauté, covered, stirring often, until the shallots are soft, about 5-6 minutes. Add the turmeric and cook for one minute. Add the tomato and cook, covered, stirring often, until the tomato is liquified, about 3-4 minutes. Add the vegetable broth, the spigarello, and the asparagus. Mix well and cook until the vegetables are al dente, about 2-3 minutes. Add the wild rice, black beans, and sausage links, and heat through. Taste and adjust seasonings. Garnish with fresh parsley and enjoy!


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