Italian Sausage and White Bean Stew
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| 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.
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| Bush's Best Cannellini Beans (White Kidney Beans) and Johnsonville Mild Italian Sausage |
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.)
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| Poultry Blend Package of Herbs (Rosemary, Sage, and Thyme) |
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| Poultry Blend Package of Herbs (Rosemary, Sage, and Thyme) |
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.
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| Italian Sausage and White Bean Stew |
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*
Italian Sausage and White Bean Stew
Recipe adapted from Bon Appetit4 Servings | Total Time: 45 Minutes | Printable Recipe
INGREDIENTS
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound mild Italian sausage links
- 1 large white onion, thinly sliced
- 4 cloves garlic, minced
- 1 sprig fresh thyme
- 2 15.5-ounce cans cannellini (white kidney) beans, rinsed and drained
- 2 cups low-sodium chicken broth
- Kosher salt
- Black pepper
- 1 teaspoon crushed red pepper flakes
- 7 ounces baby spinach
- Crusty bread, sliced (optional)
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage links and cook, turning occasionally, until browned and cooked through, about 15-20 minutes.
- Transfer the sausage to a plate and set aside. Drain the oil and wipe the skillet clean.
- Heat the remaining tablespoon olive oil in that same skillet over medium heat. Add the sliced onion, garlic, and thyme. Cook, stirring occasionally, until the onion is softened, about 5-8 minutes.
- Add the beans and broth. Use the back of a spoon to crush a few of the beans. This will help thicken the sauce. Continue to cook down for 10 minutes.
- Meanwhile, slice the sausage links and set the pieces to the side. Season the bean mixture with salt and pepper, to taste, and add the red pepper.
- Add the baby spinach a handful at a time and cook until just wilted, about 2 minutes.
- Fold the sausage slices into the stew and add more chicken broth or water to thin, if desired. Serve hot with slices of crusty bread for dipping.
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