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.


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