This stew is great with a crusty French roll or homemade biscuit. It can be stretched to feed a larger family by serving it over pasta or rice. You will not need to add much salt to this dish, because the TVP is highly salted.
- 1 c dry Great Northern beans (reserve cooking liquid)
- 2 Tbsp extra virgin olive oil
- 1 large onion, halved and sliced
- dash salt
- 1/2 tsp dry thyme
- 1 tsp rubbed sage
- 1-14.5 oz can diced tomatoes
- 1 1/2 c bean cooking liquid and/or water
- 1/2 c organic chicken-style strips (TVP*)
- 1 c fresh or frozen chopped spinach
- Soak your beans overnight, or quick-soak them by heating them in a quart of water until they just come to the boil, turning off the heat, covering them, and letting them stand one hour. To cook, drain and add 6 cups of fresh water, bring the beans back to the boil, reduce heat to low, and simmer for about 90 minutes or until tender. The cooking may also be done in a pressure cooker which cuts cooking time to about 30 minutes.
- Heat the oil in a large skillet and add the onion and a dash of salt. Saute until golden brown. Add the thyme and sage and stir one minute. Add the tomatoes, bean cooking liquid, and TVP. Simmer covered for about 15 minutes, or until the TVP is tender. Add the drained beans and simmer covered 5 more minutes. Stir in the spinach and simmer one minute. Check for sufficient salt. Cover and allow to stand off heat for 5 minutes before serving. *textured vegetable protein