Author Notes: I discovered a mail order meat supplier of local, pastured meats last year and bought some lamb kielbasa from them thinking it sounded good. I was right! The marriage of lamb and white beans is classic, and I added what I had lying around for what turned into a real favorite winter recipe. If you can't find the lamb kielbasa (if you're in the NE region I ordered from 8 O'Clock Ranch) a good merquez would work. This is a complete and healthy meal - it reheats nicely and can be made in advance. - deanna1001
- 2 tablespoons olive oil
- 1 1/4 cup chopped onion
- 1-2 tablespoon minced garlic
- 1 cup diced sweet potato (1/2" dice)
- 2/3 cups white wine
- 2 1/2 teaspoons thyme based herb blend (or herbs de provence)
- 1 bay leaf
- 1 28 oz. can of peeled tomatoes, crushed with juice
- 3/4 pounds lamb kielbasa, sliced into 1/4" coins
- 3 cups cooked cannellini beans, drained
- grated zest of 1 lemon
- 3 cups chopped spinach
- 3 tablespoons chiffonade of mint
- salt & pepper to taste
- Heat oil in a 4 qt. pot over medium heat. Saute onions in oil for 6-7 minutes, stirring occasionally until they begin to soften. Add garlic and sweet potatoes. Stir and let cook about 5 minutes. Add wine and spices, give a quick stir and lid it. Allow to simmer for about 8 minutes until wine is nearly evaporated. Start polenta.
- Add kielbasa and stir for a minute. Add beans, tomatoes with their juices and lemon zest. Add up to 1/2 cup of water if needed and bring to a simmer for 15 minutes. (It should be a little soupy but don’t add too much water.) Add spinach and stir for a minute or two until wilted. Add pepper, mint and check for salt. (Depending on the kielbasa you may not need any.) Remove bay leaf before serving.
- Serve over polenta.
- 3/4 cups polenta (coarse grind cornmeal)
- 3 cups water
- 1/2 teaspoon salt
- pinch red pepper flakes (optional)
- Bring water and salt to boil. Whisking constantly, slowly add polenta.
- Reduce heat to medium low. Whisk and then stir with a wooden spoon frequently for about 20 minutes. Polenta should be creamy and pull away from sides of pot.