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Monday, January 13, 2014

Herbed White Bean and Sausage Stew


From the kitchen of One Perfect Bite...Beans did not play a major role in the diets of most families in the area where I was raised. My mother was an Easterner, so we were the exception and Boston Baked Beans appeared often on our table. As I recall, my siblings and I hated them, so as soon as it was possible, I saw to it that dried beans never made it to my kitchen, much less my table. While I would serve canned beans for picnics and barbecues, and occasionally made a cassoulet, beans simply were not part of our diet. Things changed about three years ago when we were traveling and beans were served with most of our meals. I was not an immediate convert, but some of the preparations were good enough to make me curious, and I began to experiment with bean soups and stews. Very few of those recipes ever made it to the blog, but the ones you will find in the index are truly exceptional. The bean stew I'm featuring today certainly falls into that category. I found the recipe for it in The New York Times and it has become a hands down favorite of my family ever since. The stew is remarkably flavorful and quite easy to prepare. It is perfect for this time of year and I do hope you'll give it a try. Here is how it is made.



Herbed White Bean and Sausage Stew...from the kitchen of One Perfect Bite courtesy of The New York Times

Instructions:
2 tablespoons extra virgin olive oil, more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, more for serving
1/2 teaspoon ground black pepper, more to taste.

Directions:
1) Heat oil in a large stockpot over medium-high heat. Add sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
2) Add tomato paste and cumin to pot. Cook, stirring, until dark golden, about 2 minutes. Add carrots, celery, onion and garlic. Cook, stirring, until vegetables have softened, about 5 minutes. Stir in beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn heat up to high and bring to a boil. Then reduce heat to low and simmer gently until beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
3) When beans are tender, return sausage to pot. Simmer for 5 minutes. Stir in vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil. Yield: 6 to 8 servings.

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8 comments:

Life's a shoe said...

yum this sounds great! I never used to be a fan of beans but if they're cooked with all these wonderful ingredients then I love them! hehe. thanks for sharing, will defnitely try this out!

lifeisashoe.blogspot.com

Susan said...

This is a very favorite of ours also. I blogged about it in December of 2010.

sheherazahde said...

Huh, I love beans. My dad used to make Navy bean soup. (He was a sailor.) And I love lentil soup and Split Pea Soup. I always keeps I always keep lentils, split peas, and navy beans on hand for soups. And kidney beans and pintos for chilli. And chickpeas for hummus and minestrone.

It does not take much to make beans tasty for me. My dad's navy bean soup is just water, navy beans, onions, ham, salt, and pepper. My lentil and split pea soups are more like porridge with carrots, celery, onions, and ham.

Kim G. said...

Around here, this kind of beans are prepare witn molasse or maple syrup... more on the sweet side! I certainly like yours, Mary!

Big Dude said...

I grew up with white beans and this dish sounds fantastic to me and will be tried here. Good thing you don't live in the South as you might be run out for not allowing pintos into your kitchen :-).

What's Baking?? said...

This looks so good, Mary. I love baked beans but not the rest of my family. Thanks for sharing this wonderful yummy recipe.

David said...

Mary, It's another bowl of comfort being served up! Take Care, Big Daddy Dave

Susan Lindquist said...

Great dish! So nutritious and 'stick to your ribs'good!

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