Oh boy did we have a good dinner last night at my house! I made a savory, cheese bread and....well...I hardly know what to call the stuff in the bowl. I know it looks lke chili - but it's not. It's not really soup, but I guess it could be. It's meaty and beanny so entirely yum-filled I can hardly stand it! Maybe I could call it meaty-beany stew? Yup - I think that's what it'll be - you get a good idea about the dish from that name, no? Stew isn't as thick as chili yet it's thicker than soup - that's just what this is. And although this has a bit of chili powder in it, there's no overwhelming chili taste - like at all - which is fine with me 'cause I really don't like chili - like at all. Real chili can be so dang strong that you can't taste the meat or the other yummies in it and this has lots of yummies! It's not spicy, but it's full of flavor. The following recipe makes a lot - so be prepared for leftovers unless you have a large group to feed! You can cut it in half by eliminating a few cans of beans and just halving the water and tomato paste etc. Trust me though.....you will NOT mind eating this a few meals in a row - it's that good!
Meaty-Beany Stew ~
2 tablespoons olive oil
1 can each (approx 15 oz)- great northern white beans, butter beans, pinto beans - rinsed & drained
2 cans kidney beans (approx 15 oz) - rinsed and drained
2, 6 oz. cans tomato paste
1 can (14.5 oz) peeled, diced tomatoes
1 large onion - medium dice
1 green pepper - medium dice
1 red pepper - medium dice
1, 3-lb package all-white ground turkey meat (could use beef, but you'll need to drain off the rendered fat)
4 beef boullion cubes disolved in 8 cups of water
4 garlic cloves - minced (put through garlic press)
1 packet powdered brown gravy mix
*1 - 2 teaspoons Salt
*2 teaspoons Pepper
*1 tablespoon Garlic Powder
*1 tablespoon Onion Powder
Meaty-Beany Stew ~
2 tablespoons olive oil
1 can each (approx 15 oz)- great northern white beans, butter beans, pinto beans - rinsed & drained
2 cans kidney beans (approx 15 oz) - rinsed and drained
2, 6 oz. cans tomato paste
1 can (14.5 oz) peeled, diced tomatoes
1 large onion - medium dice
1 green pepper - medium dice
1 red pepper - medium dice
1, 3-lb package all-white ground turkey meat (could use beef, but you'll need to drain off the rendered fat)
4 beef boullion cubes disolved in 8 cups of water
4 garlic cloves - minced (put through garlic press)
1 packet powdered brown gravy mix
*1 - 2 teaspoons Salt
*2 teaspoons Pepper
*1 tablespoon Garlic Powder
*1 tablespoon Onion Powder
*2 teaspoons Butt Rubb
*2 teaspoons Pampered Chef Crushed Red Peppercorn seasoning
*2 teaspoons Chili Powder
In a large stew pot, over medium high heat, heat olive oil, then add onions and garlic and stir until onions just begin to soften - about 5 minutes. Add in ground turkey and season well with salt and pepper. Stir frequently to break up turkey into small pieces. When turkey is just about cooked through, add in red and green peppers and stir to combine. Add in all of the rinsed, drained beans stirring again to combine. Pour in the 8 cups of water with the disolved beef boullion along with the two cans of tomato paste and the packet of beef gravy mix. Add in all of the dry spices. * * Note - you may not have Butt Rub or the Pampered Chef spices on hand. You can substitute a red peppercorn seasoning/bbq-type rub from your grocer's spice isle for each f these. Use seasoning that you love! Also....season this dish to taste...you may need/want a little more/less salt, garlic powder etc.
Gently stir everything in the pot and turn up the heat a bit, stiring now and then until it comes to a boil. Once it boils, turn the heat down to medium low, cover the pot and let it simmer for about 45 minutes - stirring occasionally. After that, remove the lid and let it simmer another 30 minutes - again, stirring occasionally. Your Meaty-Beany Stew is ready to warm and fill you up!
Savory Cheese Bread ~
3 cups all-purpose flour
2 cups shredded jack cheese
1/4 cup grated Parmigiano
2 tsp. baking powder
1 tsp. salt
1/4 cup roasted garlic cloves, mashed (2 heads of garlic) or approx 20 cloves peeled/roasted
3 large eggs, beaten
2/3 cup evaporated milk
1/3 cup chopped chives
1/4 cup unsalted butter, melted
1/4 cup sundried tomatoes (packed in oil), finely chopped
1 egg yolk and a few tablespoons of water for the egg wash
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
In a large bowl, combine the flour, cheeses, baking powder, salt and roasted garlic. Add the eggs, chives, evaporated milk, metled butter and dried tomatoes. Mix until combined and
then turn the dough out onto a lightly floured work area. Knead lightly until it comes together into a ball. It won't be real smoooth and will still be a bit tacky. Divide the dough into three equal pieces and roll each piece into a rope that’s between 12 and 14 inches long. Transfer the ropes to the parchment-lined baking sheet. Secure the ropes together at one end and then braid them loosely. Tuck the ends of the braid under the loaf.
Combine the egg yolk and the water and brush the loaf with the egg wash.
Bake for 40 - 50 minutes or until the bread is a nice golden brown colour
Let the bread cool completely before slicing. Serve with above Meaty-Beany Stew!
*2 teaspoons Pampered Chef Crushed Red Peppercorn seasoning
*2 teaspoons Chili Powder
In a large stew pot, over medium high heat, heat olive oil, then add onions and garlic and stir until onions just begin to soften - about 5 minutes. Add in ground turkey and season well with salt and pepper. Stir frequently to break up turkey into small pieces. When turkey is just about cooked through, add in red and green peppers and stir to combine. Add in all of the rinsed, drained beans stirring again to combine. Pour in the 8 cups of water with the disolved beef boullion along with the two cans of tomato paste and the packet of beef gravy mix. Add in all of the dry spices. * * Note - you may not have Butt Rub or the Pampered Chef spices on hand. You can substitute a red peppercorn seasoning/bbq-type rub from your grocer's spice isle for each f these. Use seasoning that you love! Also....season this dish to taste...you may need/want a little more/less salt, garlic powder etc.
Gently stir everything in the pot and turn up the heat a bit, stiring now and then until it comes to a boil. Once it boils, turn the heat down to medium low, cover the pot and let it simmer for about 45 minutes - stirring occasionally. After that, remove the lid and let it simmer another 30 minutes - again, stirring occasionally. Your Meaty-Beany Stew is ready to warm and fill you up!
Savory Cheese Bread ~
3 cups all-purpose flour
2 cups shredded jack cheese
1/4 cup grated Parmigiano
2 tsp. baking powder
1 tsp. salt
1/4 cup roasted garlic cloves, mashed (2 heads of garlic) or approx 20 cloves peeled/roasted
3 large eggs, beaten
2/3 cup evaporated milk
1/3 cup chopped chives
1/4 cup unsalted butter, melted
1/4 cup sundried tomatoes (packed in oil), finely chopped
1 egg yolk and a few tablespoons of water for the egg wash
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
In a large bowl, combine the flour, cheeses, baking powder, salt and roasted garlic. Add the eggs, chives, evaporated milk, metled butter and dried tomatoes. Mix until combined and
then turn the dough out onto a lightly floured work area. Knead lightly until it comes together into a ball. It won't be real smoooth and will still be a bit tacky. Divide the dough into three equal pieces and roll each piece into a rope that’s between 12 and 14 inches long. Transfer the ropes to the parchment-lined baking sheet. Secure the ropes together at one end and then braid them loosely. Tuck the ends of the braid under the loaf.
Combine the egg yolk and the water and brush the loaf with the egg wash.
Bake for 40 - 50 minutes or until the bread is a nice golden brown colour
Let the bread cool completely before slicing. Serve with above Meaty-Beany Stew!
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