Thursday, February 26, 2015

white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

white bean and thyme stew
 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced
1 1/2 cups carrots, sliced
1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)
4 garlic cloves (local), minced
2 cans Northern beans, drained and rinsed
3/4 cup chicken or vegetable broth
1 1/2 teaspoon dried thyme
2-14 oz cans diced tomatoes
1 bay leaf 
1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping
  1. Mix everything together in a crock-pot.
  2. Cook on high for 6-8 hours or until squash is tender.
  3. Serve with cheese if desired. 
I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!
Do you use thyme?
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