Monthly Archives: March 2013

White Bean and Sausage Stew


Most food blogs, I’ve noticed, like to feature lots of in-progress photos as the recipe is being prepared. I would love to follow suit but my kitchen is usually such a disaster that capturing the moment in pictures is the last thing I want to do. I can never find a spot that isn’t covered with coffee grinds, newspapers, a dirty glass, crumbs, etc. Besides, I give my readers credit; I think you know what a pile of chopped onions looks like, you know what beans draining in a colander look like. It’s the finished product that I take the time to clear the table for. So here it is, I present to you White Bean and Sausage Stew.

And by the way, its delicious.

  •  2 tbsp olive oil
  • 10 oz pork sausage uncooked
  • 1 medium onion, chopped
  • 4 large garlic cloves, peeled and chopped
  • (2) 15 oz  cans small white beans, drained and rinsed
  • 4 cups chicken stock
  • one 15 oz can diced tomatoes
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • Salt & pepper to taste

In a large saucepan or soup pot, heat 1tbsp olive oil over medium heat. Add the uncut sausage and brown on all sides, about 5 minutes. The sausage should NOT be fully cooked on the inside. Remove the sausage from the pan and transfer to a plate to cool. Turn the heat to low and add the other tbsp of olive oil to the pan and the onion, after 2 minutes add the garlic. Continue to sauté stirring frequently for another 5 minutes. Increase the heat to add the herbs, stock, tomatoes, beans and salt & pepper. Cut the sausage into ½  inch pieces, add to the pot. Bring to a boil then lower the heat to a simmer. Put the lid on the pan but leave it ajar. Simmer for 45 minutes. Serve hot. Excellent with grated parmesan on top.


Do the Mashed Potato

Even though spring is just around the corner, it can still feel like winter on some days. As long as we are talking about winter comfort food, lets talk potatoes. Mashed potatoes are so simple yet filling and comforting. This is a basic recipe-you can add a ½ cup of sour cream into the mash and top with chives or parsley to make it a little richer. I’ve even known people who add a little blue cheese to make it totally decadent.

mashedp4 large potatoes, peeled and cubed

½ stick butter

½ cup milk heated

salt & pepper

Place potatoes in a saucepan, cover with cold water and bring to a boil. Reduce the heat slightly and cook until tender, about 20 minutes. Drain and return to saucepan.

Transfer to a large bowl or an electric mixer bowl and mash. Add butter and milk and beat until smooth.

Re-heating tip: when heating up the leftover mashed potatoes the next day, add a little milk (2-3 tbsp) and mix it in to avoid dry potatoes.