![]() ![]() Patrick’s Day recipe is in the same family, and even a great way to use up any leftovers from your Irish dinner. You may recall a recipe from a couple of years ago for a delicious White Bean Colcannon that was a hit! Well, we figured with the holiday here again, why break from tradition? Our newest St. Patrick’s Day comes around, there are a variety of classic dinner recipes to choose from! Stews, pies, colcannons, and roasts usually top the list, so you may be wondering where beans fit in? While not a typical ingredient in Irish cuisine, beans are easily blended into the most famous Irish ingredient- potatoes! Blended together, beans and potatoes create a light, fluffy blend of flavorful mashed potatoes that pack extra protein and nutrients from the beans. ![]() ![]() Spoon the mash into individual dishes and add the stew alongside.When St. Remove the lid and continue cooking until the potatoes are slightly browned. Stir in the potatoes, breaking them up into chunks with a fork, cover, and continue cooking until the potatoes are heated through. Cover and cook until the cabbage is soft, about 3 to 5 minutes. In a large skillet set over medium heat, melt the butter, add the leeks and cabbage and toss to coat. Add enough stock to cover most of the meat, lower the heat to a slow simmer, partially cover the pot and cook the stew until the meat is very tender, about 1 hour. Season again with a little salt and pepper and cook until lightly browned about 5 minutes. Return the meat to the pot, add the stout and scrape up any browned bits on the bottom. Working in batches, brown the meat well on all sides, about 10 to 15 minutes. Set the meat aside and add the onions and carrots to the pot. Heat the oil in a heavy-bottom pot over medium-high heat. ![]()
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