Sausage and White Bean Stew - Away A While Recipe Favorites

Sausage and White Bean Stew

From the kitchen of One Perfect Bite...Our day, which began with a bell clear opal sky, had by midmorning lost all sense of which season gravitational rotation it intended  to honor. Temperatures plummeted, than came sheets of rain that were followed by a volley of hail that beat the daylights out of any fruits trees that were still in bloom. A dinner of soup and salad, planned while the sun was in ascendance, seemed perfect for a temperate day, but once the hail began to bounce and beat tattoo, it was pretty obvious that menu needed to be revisited. Last month's issue of Bon Appetit magazine had a recipe for a sausage and bean stew that sounded delicious. It had the added virtue of being very easy to make and this was a perfect day to give it a try. While I didn't have all the ingredients the recipe call for, I did have workable substitutes and set to work with what I had on hand. I had a wonderful stew within 45 minutes, as well as a recipe that effortlessly earned a place in my permanent rotation. I hope you will give this dish a try. It is less heavy than a true winter stew but it is substantial and great for cusp days that demand a bit more than standard spring fare. The recipe for the stew can be found here.

                    

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Waist Watchers Special - Bean and Broccoli Soup with Cheese

From the kitchen of One Perfect Bite...This nutritious, low-calorie soup comes together quickly and is great to serve with a salad or more substantial man-sized sandwich. It is thickened with pureed beans, and while it does use cheese, the beans help keep the quantity needed to thicken the soup under control. The soup will probably need more salt than is suggested in the recipe and you'll definitely want to use a really sharp cheese to flavor it. I use both cheddar and Parmesan cheese to get the taste I want in this type of soup. It takes about 20 minutes to make this, and I know that those of you who try it will be pleased. The Silver fox calls this Shrek Soup, a moniker that needs no further explanation. Color and calories aside, I hope you'll give this simple soup a try. You won't regret it. Here is how it's made.

Tuscan-Style White Bean Gratin

From the kitchen of One Perfect Bite...If you are tired of the New England or Southwestern versions of baked beans, you might want to give this riff on a Tuscan classic a try. The dish, which uses canned beans, comes together without fuss or bother and it is nice to serve with some of the plain grilled meats of summer. I particularly like these beans with plain grilled chicken or pork chops. While this quick version will never replace the classic white bean gratin, it is close enough to serve without embarrassment and it is a great side to serve with a sleepy summer meal. Try not to get carried away with the rosemary. It is pungent and particularly strong at this time of year and it will hijack the beans if you use too much of it. It is also important to remember that you are working with fully cooked beans that need only to be heated through. They will get mushy if you allow them to simmer for too long a time, so please adjust your times accordingly. This is a nice recipe to have in the hopper when you are looking for something a bit different to eat. It certainly delivers on flavor. Here is how the beans are made.

Tuscan-Style White Bean Gratin...from the kitchen of One Perfect Bite inspired by America's Test Kitchen

Ingredients:
3 (14.5-oz.) cans of cannellini beans
2 tablespoons extra virgin olive oil
1 large onion, finely minced
1 tablespoon minced fresh garlic
1 teaspoon minced fresh rosemary
1 (10.5-oz.) can condensed chicken broth, undiluted
1 cup grated Parmesan cheese

Directions:
1) Move an oven rack to 6-inches below broiler element. Preheat broiler.
2) Rinse and drain beans. Place 1 cup of beans in a bowl and and mash until smooth with a fork or the back of a large spoon.
3) Heat oil in a large ovenproof skillet until it shimmers. Add onion and cook over medium-high heat until soft and lightly browned, about 8 to 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds longer.
4) Stir in broth and bring to a simmer. Add mashed beans and stir until smooth. Add whole beans and bring to a simmer. Remove from heat. Sprinkle top of beans with Parmesan cheese.
5) Place pan under broiler element and broil until cheese bubbles and browns. Let cool slightly before serving. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Fresh Peach and Cherry Galette

Two Years Ago Today: Corn Salad with Tomatoes and Feta Cheese

Three Years Ago Today: Asian-Style Chicken and Water Chestnut Rissoles

Four Years Ago Today: Grilled Tomato Sandwich with Blue Cheese Spread

Sausage and White Bean Stew

From the kitchen of One Perfect Bite...Our day, which began with a bell clear opal sky, had by midmorning lost all sense of which season gravitational rotation intended it to honor. Temperatures plummeted, than came sheets of rain that were followed by a volley of hail that beat the daylights out of any fruits trees that were still in bloom. A dinner of soup and salad, planned while the sun was in ascendance, seemed perfect for a temperate day, but once the hail began to bounce and beat tattoo, it was pretty obvious that menu needed to be revisited. Last month's issue of Bon Appetit magazine had a recipe for a sausage and bean stew that sounded delicious. It had the added virtue of being very easy to make and this was a perfect day to give it a try. While I didn't have all the ingredients the recipe call for, I did have workable substitutes and set to work with what I had on hand. I had a wonderful bean stew within 45 minutes as well as a recipe that effortlessly earned a place in my permanent rotation. I hope you will give this dish a try. It is less heavy than a true winter stew but it is substantial and great for cusp days that demand a bit more than standard spring fare. Here is how the stew is made.

Sausage and White Bean Stew...from the kitchen of One Perfect Bite inspired by Bon Appetit magazine

Ingredients:
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 (15-ounce) cans Great Northern or cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1 teaspoon apple cider vinegar
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Directions:
1) Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
2) Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Stir in apple cider vinegar. Add spinach by handfuls and cook just until wilted, about 2 minutes.
3) Slice sausage and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Yield: 4 servings.






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