Spaceling Cafe

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October 28, 2006

Meatball and Butter Bean Stew

Premade sausages or meatballs are a great way to throw together a quickie dinner. Since they're usually highly seasoned, you start with a lot of flavor, and they cook quickly. If you read labels carefully, you can usually get chicken or turkey sausages/meatballs that aren't ridiculously high in fat. (Do read the label, though. Just because it's turkey doesn't mean that it's lean.)

This was an improvised quick supper that I threw together a couple of weeks ago. Mr. Spaceling liked it enough to request that I make it again sometime. Hence, it goes in the blog for posterity.

The canned butter beans called for in the recipe are very large white beans that have a nice flavor and a creamy texture, but if you can't find them, I think cannelini beans would work.

Ingredients

• 1 medium onion, halved and sliced
• 1 package Aidell's sundried tomato meatballs, cut into bite-sized pieces
• 1 can butter beans (a.k.a Spanish beans), rinsed and drained
• 1 15 oz. can diced tomatoes, with juice
• 3-4 handfuls fresh spinach leaves (I didn't chop them, but I think next time I would)
• 8-10 pitted kalamata olives
• ~1 tsp. oregano
• A few dashes of thyme

The Steps

1. In a deep saute pan or sauce pan, brown the meatballs. Remove to a plate.
2. Add the onion, and cook, stirring, until translucent.
3. Add the tomatoes with their juice, butter beans, olives, herbs, and the browned meatballs. Cook for 5-10 minutes, until the meatballs are heated through and the tomato juice has reduced a bit.
4. Stir in the spinach (you may need to do this in batches) and cook, stirring, until the spinach is wilted. Serve.

Posted by spaceling at October 28, 2006 12:28 PM

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