Monday, October 24, 2011

White Bean Stew with Spicy Pork Sausage

Popping in with a quick and hearty recipe in anticipation of fall weather!  I adapted this recipe from Simply Recipes - omitting the bacon, adding more sausage, using canned cannellini beans instead of dried lentils to trim the cooking time, and seasoning with red pepper.

I think it's gonna be a homework night over here. xoxoxoxo
Can't wait for Albuquerque Lindy Exchange this weekend!!

White Bean Stew with Spicy Pork Sausage
Adapted from Simply Recipes

1 large yellow onion, chopped 
2-3 large carrots, diced
2-3 large ribs celery, diced
1 teaspoon ground cumin
2 cloves garlic, minced
2 can cannellini beans, drained
1.5 cups chicken stock
1/2 teaspoon dry thyme
1 bay leaf
3 spicy pork sausage sliced
1 teaspoon sherry vinegar (can sub cider vinegar)
1/4 cup chopped fresh parsley, with a little extra for garnish
crushed red pepper (optional)

Heat a large, thick-bottomed pot (6 to 8 quart) on medium  high heat. Add the carrots, onions, celery, and cumin. Stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5-7 minutes. Add the garlic and cook a minute more, until fragrant.

While vegetables are softening, cook Italian sausage in a skillet.

Add the beans, stock, water, thyme, bay leaf. At this point add a teaspoon of salt and some pepper. You will season more to taste later. Bring to a boil and reduce the heat to a simmer. Cook partially covered for about 15-20 minutes, adding in the Italian sausage at about the 10-minute mark.
Add sherry vinegar and parsley to stew. Add salt and freshly ground black pepper to taste (I also added crushed red pepper to the top of mine and really liked that).

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