Italian Sausage And Bean Stew Food

ITALIAN SAUSAGE SOUP WITH WHITE BEANS

Steps:

• Heat the olive oil in a Dutch oven or large, heavy bottomed pot. Add the onion, carrots, and celery and cook until beginning to soften, about 4-5 minutes. Sprinkle with salt and pepper.
• Add the Italian sausage, breaking it up into smaller pieces. Cook, stirring occasionally, until browned. Stir in the garlic cloves and saute until fragrant, about 1 minute. If there's a lot of fat in the pan, drain or use paper towels to sop up all but about 1 Tablespoon of fat.
• Pour in the chicken broth and beans and bring the mixture to a boil. Reduce heat to low, and add the rainbow chard, stirring until wilted, about 3 minutes. Taste and season as needed.
• Serve with Parmesan flakes and crusty bread.

ITALIAN WHITE BEAN AND SAUSAGE STEW

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.

CANNELLINI BEAN AND SAUSAGE STEW

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
• In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
• While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
• Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

SAUSAGE AND BEAN STEW

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 STEW

Steps:

• In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.

SAUSAGE & BUTTER BEAN STEW

Steps:

• Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
• Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

ITALIAN SAUSAGE AND BEAN STEW

Steps:

• Heat oil in a pan and fry sausages to brown lightly all over.
• Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
• Pour over Cirio Chopped Tomatoes and bring to bubbling.
• Season, then turn down to simmer for 10 minutes.
• Add sage and bay leaves. Spoon in cannellini beans and stir.
• Season again and cook for another 5 minutes to heat beans.

ITALIAN SAUSAGE AND BEAN STEW

Steps:

• Heat oil in a pan and fry sausages to brown lightly all over.
• Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
• Pour over Cirio Chopped Tomatoes and bring to bubbling.
• Season, then turn down to simmer for 10 minutes.
• Add sage and bay leaves. Spoon in cannellini beans and stir.
• Season again and cook for another 5 minutes to heat beans.

ITALIAN SAUSAGE AND BEEF STEW

Steps:

• Cut sausage into round slices, and stew beef into smaller, bite-size pieces.
• Brown sausage, then meat, in garlic.
• Saute onions in same pan.
• Put meats, onions, potatoes, pepper and kidney beans into Dutch oven. Sprinkle with salt, pepper, and a generous amount of basil. Stir to mix ingredients, and pour broth (or bouillion dissolved in 1 cup water) over all.
• Cook in a 350 degree oven for 1 hour.

DIABETIC ITALIAN SAUSAGE AND WHITE BEAN STEW

Steps:

• Heat the oil over medium high heat. Add the green pepper, onion, and celery. Cook for 3 minutes. Add in sausage and cook until browned.
• Add in rest of ingredients and bring to a boil. Lower heat and simmer for 10 minutes.

ITALIAN CHICKEN SAUSAGE AND BEAN STEW

Steps:

• Heat oil in medium saucepan on medium heat. Add sausage; cook 2 min. Stir in carrots, mushrooms, onions and celery; cook 4 to 5 min. or until sausage is browned and vegetables are crisp-tender, stirring frequently.
• Add flour; cook and stir 1 min. Gradually stir in broth and milk. Add salad dressing mix and beans; mix well.
• Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Serve topped with bacon bits.