HERBED WHITE BEAN AND SAUSAGE STEW
Herbed White Bean and Sausage Stew is a delicious and economical one pot meal that's great to feed a huge crowd or a big family. This Instant Pot Beans and sausage is easy to prepare and gets ready under 30 mins.
Provided by Meghna
Categories Main Course
Time 25m
Number Of Ingredients 19
Steps:
- Dice the sausage links into 1" cylinders. Set Aside.
- Set the Instant Pot to SAUTE & keep it at NORMAL. Add olive oil & when the oil becomes moderately hot throw in the sausages and fry them until golden brown in color. There will be bits sticking at the bottom, don't worry about them, we'll be deglazing the pot later and those bits & crumbs will act as flavor boosters. Once the sausages are done keep them aside.
- In the same pot throw in the onion, garlic, celery, leek & carrots and sauté until just limp or soft. Add salt to quicken the process.
- Once the veggies are soft add the spices + the crushed tomato and give everything a good mix.
- Than, add the soaked and drained great northern beans and mix well so that the beans are all coated well with the rest of the ingredients.
- Pour in the stock and the water and deglaze the pot very well so that there are absolutely no crumbs and bits stuck at the bottom of the pot. This is very important otherwise you might get a BURN message in your Instant Pot.
- Throw in the herbs. CANCEL the SAUTE & press the PRESSURE COOK mode and cook on HIGH for just 6 mins.
- Once, the cooking time is up and the Instant Pot begins to beep wait for Natural Pressure Release (NPR) for about 6 mins and than release the rest of the pressure.
- Open the lid and add the fried sausages and the hot sauce and Balsamic vinegar. If you prefer a little more liquid in your bean stew add some more water or broth. Press the SAUTE mode, keep it on LOW & simmer a few mins. Serve hot with more hot sauce.
HERBED WHITE BEAN AND SAUSAGE STEW
Steps:
- 1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel. 2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged. 3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil. (Slow cooker - about half the liquid and 5.5 hours on low)
SAUSAGE AND BEAN STEW
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
- Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.
SAUSAGE, BEAN AND PASTA STEW
Two secret ingredients do double-duty in this sausage stew: fire- roasted canned tomatoes boost the flavor and add smoky backbone, while a Parmesan rind-which you can get on its own in many supermarkets-adds a savory, just-slightly-cheesy note and tons of body.
Provided by Food Network Kitchen
Time 8h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the onions over the bottom of a 5 1/2- to 6-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
- Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
- Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
HERBY BEAN SAUSAGE STEW
A simple, filling storecupboard chipolata stew that can be whipped up in minutes or slow cooked for hours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat a large non-stick frying pan, then brown the sausages for 3-5 mins over a high heat. Drain the beans, then add to the pan with the chopped tomatoes, herbs and sugar. Season well and bring to the boil. Simmer for 10 mins until the sausages are cooked through and the sauce has thickened, coating the beans.
Nutrition Facts : Calories 355 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.68 milligram of sodium
WHITE BEAN AND SAUSAGE STEW
This recipe is a combination of things I had on hand and wanted to make a hearty stew--something to stick to the ribs. Serve with rolls, salad for a complete meal.
Provided by mightyro_cooking4u
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the beans overnight, covered with water; drain.
- In a heavy 6-quart Dutch oven or cast- iron pot, heat the oil over medium-high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like dark chocolate), for 20 to 25 minutes. (Do not rush the process and do not not stop stirring or the roux will burn, and you will have to start over. Stay away from the phone).
- Add the onion,bell pepper, celery, salt, thyme, bay leaves, cayenne and black pepper. Cook, stirring, for 5 minutes.
- Add the ham and sausage and cook, stirring, for 3 minutes or until the ham and sausage begin to cook. Stir in the beans and garlic. Stir in the chicken broth. Bring to a boil, reduce the heat and simmer, uncovered, for 1 1/2 hours or until the beans are tender, stirring occasionally. If the stew becomes too thick, stir in more broth (or water if you don't have the broth).
- Add the mushrooms. Cook for 30 minutes longer.
SAUSAGE AND WHITE BEAN STEW
In less than an hour, you can make this thick stew that tastes as if it has been cooking all day. Can be served with linguine.
Provided by Marie
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat, add onions, salt and pepper and half the herbs and half the garlic and cook, stirring frequently for about 4 minutes.
- Meanwhile, add sausage to another skillet and cover with 1/2 c water.
- Cook over high heat until water evaporates, about 8 minutes.
- Remove sausage from skillet with a slotted spoon and add to skillet with the onions.
- Cook to allow sausage to brown lightly on both sides.
- Add beans, wine, broth, tomatoes and remaining herbs and garlic.
- Reduce heat and simmer for 4 minutes.
- Add spinach and cook another 6 minutes until sauce is somewhat thickened and greens are tender.
Nutrition Facts : Calories 637.3, Fat 33.5, SaturatedFat 11.3, Cholesterol 64.7, Sodium 1442.8, Carbohydrate 45.7, Fiber 10.3, Sugar 4.5, Protein 36.5
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