avec boulgour, chou frisé et feta
Ingrédients : Haricots cannellini (haricots blancs, eau, sel, chlorure de calcium, EDTA de disodium) • Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Courgette • Mirepoix (oignon, carotte, céleri) • Boulgour (blé) (semoule de blé dur) • Chou frisé • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium).
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Tags
Saucisse italienne douce, sans boyau
250 g
Haricots cannellini
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Mirepoix
113 g
Chou kale, haché
56 g
Boulgour
0.5 cup
Courgette
1 unit(s)
Feta, émietté
0.25 cup
Mélange paprika fumé et ail
6 g
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Roughly chop kale.
- Cut zucchini into 1/4-inch half moons.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, heat a large pot over medium-high. When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then sausage and half the Smoked Paprika-Garlic Blend. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Transfer to a medium bowl, then set aside.
- To the same pot from step 3, add mirepoix and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp and water has evaporated.
- Add zucchini, kale and 1/4 cup (1/3 cup) water. Cook for 2-3 min, stirring often, scraping any brown bits from the bottom of the pot, until fragrant.
- Season with salt and pepper.
- Return sausage to pot. Add crushed tomatoes, beans with their liquid, remaining Smoked Paprika-Garlic Blend and 1 1/2 cups (2 1/2 cups) water. Stir to combine.
- Bring to a boil over high. Once boiling, lower to medium-low. Cook for 4-5 min, stirring occasionally, until veggies are tender.
- Season with salt and pepper.
- Once bulgur is tender, fluff with a fork.
- Stir bulgur into stew.
- Divide stew between bowls.
- Sprinkle feta over top.
790
kcal
Calories
27
g
Fat
9
g
Saturated Fat
102
g
Carbohydrate
13
g
Sugar
24
g
Dietary Fiber
49
g
Protein
90
mg
Cholesterol
1390
mg
Sodium
0.1
g
Trans Fat
2100
mg
Potassium
350
mg
Calcium
8
mg
Iron
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