Tuscan White Beans And Sausage Stew Food

HERBED WHITE BEAN AND SAUSAGE STEW

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• 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.
• When 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 more vinegar and olive oil.

TUSCAN WHITE BEAN & SAUSAGE STEW

Steps:

• Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
• Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
• Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
• Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
• Serve with grated fresh parmesan cheese and warm 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.

TUSCAN WHITE BEAN AND SAUSAGE STEW

Steps:

• Remove sausage from casings and cut in half lengthwise, then crosswise into 1/2 inch nuggets.
• Place sausage in a large pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
• As sausage cooks, peel carrots. Chop carrots and fennel; add to pot and cook an additional 3-5 minutes or until sausage is cooked through and vegetables begin to brown.
• Stir in tomatoes, broth and garlic into sausage mixture. Drain and rinse beans; add to pot.
• Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat and stir in basil.

SAUSAGE AND WHITE BEAN STEW

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.