How to use beef jerky in your daily cooking adventures – Part 2Just Jerky
Try our beef jerky spinach and bean stew recipe
Just Jerky Spinach and Bean Stew – Serves 2
1x 50g Just Jerky Herbed
1 can cannellini beans, rinsed
2 cups chopped spinach (frozen or fresh)
2 cloves garlic
½ onion, diced
1 potato, diced (can sub for ½ sweet potato)
1 cup chicken stock or water
3 tablespoons olive oil
½ bunch fresh herbs, chopped (parsley, basil, coriander – or whatever you have)
2 thick slices of sourdough bread
Soak chilli jerky pieces in water for 1 hour. Drain and slice into 1cm pieces.
Heat 2 tablespoons of olive oil in frying pan, add diced onion and garlic and saute for 2 minutes.
Add potato, chopped spinach and cannellini beans and continue to saute for 2-3 minutes. Then add the sliced jerky.
Pour the chicken stock into the pan to coat all ingredients and turn heat down to simmer for 20-30minutes, or until there is not more liquid left.
Season with salt and pepper, toss in your favourite fresh herbs and drizzle with olive oil
Serve with sourdough toast.