Italian Sausage and White Bean Stew
I've been meaning to share this recipe for Italian Sausage and White Bean Stew ever since I first prepared it back in February. But I had other recipes in the queue waiting to be published, and then I started interspersing posts about Tuscany and Napa in between my recipes and restaurant reviews. All of a sudden, it was May.
Although it may be a while until you feel up to making this hearty dish, I want to share it with you now before I allow myself to make more excuses.
The original version of this recipe is from the February 2013 issue of Bon Appetit and calls for chorizo rather than sausage. While I love chorizo, I already had a pound of sausage in the freezer, so I simply adapted the recipe to fit the ingredients I had on hand. Since I was using mild Italian sausage, I threw in some crushed red pepper flakes to give the dish a little heat. (The second time I made this, I used spicy Italian sausage and omitted the red pepper.)
Now, the recipe calls for one sprig of fresh thyme. It didn't make sense for me to buy a bunch of thyme, especially since I wasn't planning on using it in another recipe any time soon. Rather than buy the full bunch and waste the majority of it, I purchased a package of Poultry Blend herbs -- rosemary, sage, and thyme. I highly recommend going this route when you only need a small amount of fresh herbs.
Stephen and I loved this dish, and he always gets a smile on his face when I tell him that I'm making it for dinner. And, as one might imagine, the leftovers taste even better the next day. I hope you enjoy it! Even if a few months pass until you can try it in your own kitchen. *wink*
Two years ago: Spring Menu Tasting at Fives at The Peninsula New York
Three years ago: Piquillo: Being First Doesn't Make It the Best
Four years ago: Weekend Brunch in New York City, Three Ways