A few weeks ago I was invited by Lindley from Heather Freeman PR to attend a cooking class at Zaytinya taught by Chef Michael Costa and Aglaia Kremezi, Greek author, photographer and journalist. Before seeing a demonstration for three different recipes, we took a trip to Penn Quarter's Farmers Market where the chef from Zaytinya picked some of the ingredients that ended up in his dishes.
One of my favorite dishes from the class was Athanasia's Bean Stew made with dry local beans, onion, red pepper, lamb sausage, tomatoes, thyme, and a few other ingredients. The dish was easy to make, quite filling, and reminded me of a summer version of chili.
I decided to make my own version of this dish: Summer Chili: Bean, Potato, Pepper & Sausage Stew.
Summer Chili: Bean, Potato, Pepper & Sausage Stew
Ingredients
2 tablespoons olive oil
1 large sweet onion, chopped
1 large red bell pepper, thinly sliced
2 Yukon potatoes, diced
4.5 ounces fully cooked sausage, sliced {I used chicken sausage with peppers and onions}
19 ounce can white kidney beans, drained
15.5 ounce can pink beans, drained
28 ounce can diced tomatoes
red pepper flakes to taste
salt & pepper to taste
1/4 cup chopped cilantro
Ingredients
1. Heat olive oil in a large soup pot. Add onions, peppers and potatoes and saute for 10 minutes.
2. Add sausage and saute for 3 minutes.
3. Add beans and tomatoes. Season with red pepper flakes and salt & pepper, and simmer covered for 25 minutes, or until potatoes are cooked through.
4. Serve garnished with cilantro.
Shout out to my friend Jenny for super pretty Marimekko pot holders: ♥!
You can also add sour cream or chopped avocado to this dish if you want, but it doesn't require it.
Do you make any hot dishes during spring and summer? If so, which ones?
2 comments:
I'm loving the photo with the ingredients on top of the cans, and the black background.
That looks hearty and tasty. Love the potholders!
Post a Comment