Garden, Plant, Cook!

Monday, October 24, 2011

One Pot Meal - Potatoes, Beans, Pasta & Meat Stew

Dear Folks,

Back in August I posted a recipe for a 'made over' or left over soup/stew using pre-cooked chicken.  I was in the mood for comfort food yesterday, so I re-did the recipe slightly to cook everything in one pot - takes about 45-60 minutes total time.  Really satisfying and re-heats great.

For the first version - here is the link from the old post.


1 can of white or cannelli beans (14 oz. or so)
2 sweet Italian sausages (or 1-3 boneless/skinless chicken breasts)
1 large russet potato (or several new potatoes - about 2 cups when diced)
1/4 cup of tiny pasta (stellini or stars or couscous)
3+ cups of chicken broth
1 tablespoon of olive oil
2 heaping tablespoons of corn starch
1/4 to 1/2 teaspoon of salt (to taste)
1/4 to 1/2 teaspoon of any herb combination you like - I used dried rosemary, garlic and black pepper

Optional:  Other veggies can be added at the same time as the potato, be sure to increase the liquid to cover all while cooking -- carrots, celery, parsnips, sweet potato

Optional:  slice leek, scallion or onion (I used one thick sliced leek yesterday)

In a 3-4 quart sauce pan, heat olive oil, at medium high.  If using onion, add and stir for one minute.  Add sausage or chicken, set the timer for 20 minutes.  Sear one minute on each side, stirring onions.  Add 1 cup of broth, turn down to medium, cover and cook until timer goes off, turning the meat every once in a while.

Open can of beans.  Do not drain

Scrub and dice potato - leave skin on.   Scurb and dice any other vegetables you may be using.

When timer goes off, remove meat and set aside to cool - when cooled dice and reserve.

Add bean liquid - reserving the beans and 2 cups of broth to pot, 1/4 teaspoon of salt and the herbs.  Bring to boil and add potatoes.  Cook for 7 minutes covered on medium.

Add pasta, cover and cook for 6 minutes more.

Make a slurry of some broth with the corn starch and set aside (I like to use a jar and shake vigorously - mixes it very well.)

When the pasta has cooked for 6 minutes, uncover, add beans and meat, taste for salt and adjust seasoning.  Add more broth to make sure everything is covered.  Cook on high for 1 minutes to warm the meat and beans.

While stirring pour in the slurry to thicken - cook for 1-3 minutes more on high.

Serve with crusty bread and a salad and you have a really satisfying meal.

One of the extra nice things about this kind of recipe is you can always add a bit more of 1 or everything and adjust herbs and salt proportionately to accommodate the unexpected guest :-)


-- Catherine, The Herb Lady