Beef & Chickpea Stew


  1. Heat a 12" non-stick frying pan on medium heat, deposit olive oil, once oil is at a shimmer add onion, Italian dry herb blend, garlic, and Mexican Style Beef Crumbles. Stirring frequently, cook until sausage is browned, and onions are translucent, set aside on hold.
  2. Drain the Cannellini beans in a colander and rinse will with cold water until the no more foam appears. Next deposit the beans, tomatoes, water and sausage mixture into a Dutch oven or slow cooker until the beans are tender. This is about 1 1/2 hours in Dutch oven at 350 F or 3 1/2 hours on high with slow cooker.
  3. After the beans are tender deposit the pesto and mix together, then rest mixture for about 20 minutes. Season to taste with salt and pepper.
  4. Serve over precooked polenta and offer grated parmesan cheese for garnishing.


  • 60 oz polenta, prepared
  • 24 oz BURKE® Mexican-Style Beef Crumbles, Zesty
  • 15 oz beans, cannellini, canned and drained
  • 14 oz tomato(es), canned and crushed
  • 10 oz water
  • 5 oz onion(s), white, chopped
  • 4 oz basil pesto, prepared
  • 1/2 oz minced garlic, fresh
  • 1/2 oz Italian dry herb blend
  • 1/2 oz oil, olive
  • 1/9 oz salt and pepper