Chicken Sausage and Butter Bean Bowls

Instructions

1. 1

   Use a 1000-watt microwave on HIGH (100% power) throughout. Finely dice the onion and mince the garlic. Slice the commercially fully cooked, ready-to-eat chicken sausage into 1 cm rounds. Drain and rinse the butter beans; the listed 480 g is their drained weight.

2. 2

   Put the onion, garlic, olive oil and water in a wide 3.5-liter microwave-safe casserole. Cover with a microwave-safe vented lid and microwave for 3 minutes, stirring after 90 seconds. Open the lid away from your face to release steam.

3. 3

   Stir in the sausage, butter beans, tomatoes with their juices, oregano, paprika, salt and pepper. Cover with the vented lid and microwave for 6 minutes. Stir thoroughly from the edges and bottom into the center, rotate the casserole half a turn, then cover and microwave for another 6 minutes.

4. 4

   Stir in the spinach. Cover and microwave for 3 minutes, stirring halfway through. Check several spots, including the center of the mixture and sausage pieces, with a food thermometer: everything must reach at least 165°F/74°C. If needed, continue in 1-minute intervals on HIGH, stirring and checking after each interval.

5. 5

   Let stand covered for 3 minutes, then stir and divide among four bowls. Serve each bowl with 60 g of the bread at room temperature. Allow about 21 minutes for heating and standing, plus any additional intervals needed to reach temperature.