Tuscan White Bean and Sausage Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. dried cannellini beans, sorted and rinsed
2 T. extra-virgin olive oil
6 oz. pancetta or thick cut bacon, cut into small pieces
1 large yellow onion, chopped
3 carrots, cut into 1/2 inch pieces
3 celery ribs, cut into 1/2 inch pieces
10 garlic cloves, peeled and diced or crushed
1/2 lb. chicken sausage, cut into 1/2 inch chunks
4 cups organic chicken broth
3 cups water
2 bay leaves
1 lb. kale, stemmed and leaves chopped into 1" pieces
1 can diced roasted tomatoes, drained
2 sprigs fresh rosemary
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Directions: |
Directions:1. Dissolve 3 T. of salt in 4 quarts cold water in a large bowl. Add dried beans and soak at room temperature overnight (8 hours or up to 24 hours.) Drain and rinse well.
2. Preheat oven to 250ºF and adjust rack to lower-middle position.
3. Heat olive oil and sausage in a Dutch oven over medium hear. Cook until browned. Remove from pan and set aside.
4. Add bacon (or pancetta) to the same pan or Dutch oven and cook over medium heat. Cook until lightly browned.
5. Add onion, celery, carrots and cook until vegetables are soft and lightly browned (about 10-15 minutes).
6. Stir in garlic and cook until fragrant (about 1 minute).
7. Stir in broth, water, bay leaves, sausage, and soaked beans.
8. Increase heat to high and bring to just a simmer. Don't allow liquid to boil.
9. Cover pot and place in oven. Cook until beans are almost tender (45 minutes - 1 hours).
10. Remove pot from oven and stir in kale and tomatoes. Place pot back in oven and continue cooking until beans and kale are tender (about 35 minutes).
11.Remove pot from oven, place rosemary sprigs in stew. Cover and let stand for 15 minutes. Remove bay leaves and rosemary and season with salt and pepper to taste.
12. Serve over bread and drizzle with olive oil. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours 20 minutes |
Personal
Notes: |
Personal
Notes: Very tasty and quite easy. Enjoy!
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