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White Bean and Hot Italian Sausage Stew

March 14, 2012, 4:40 pm

Posted by cookie in Entrees - Casseroles, Stews, One Dish Meals
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I got the initial recipe from Fresh 15 Minute Meals by the esteemed Emalee Chapman. I've made substantial changes, but the flavor notes remain similar. The changes I made included increasing the beans to 3 cans of any type of white beans and using hot Italian sausage rather than mild or sweet. I adjusted the other ingredients accordingly.

This takes more like 45 minutes to 1 hour from start to finish, but it's quite easy, well-received and we never have any leftovers! Serves 3; salad is a good accompaniment.

White Bean and Hot Italian Sausage Stew with Canned Beans

- 3 Cans white beans (seasoned or unseasoned - both work fine)
- ~ 3/4 tsp dried thyme
- ~ 3 - 4 Tbsp fresh parsley (flat or curly, doesn't matter), chopped fine
- 1 1/2 C dry white wine, divided use (may need a little more to thin stew a bit after cooking)
- 5 HOT Italian Sausages, cut into thirds
- 3 - 4 medium tomatoes (or 1 - 2 large)
For balancing flavor, I may also use:
- tomato paste
- balsamic or red wine vinegar
- honey
- pepper

Open beans and drain off liquid in cans. Place beans in a bowl and stir in the parsley and thyme. Set aside allowing the flavors to meld.

Place about 3/4 C of the white wine into a very large covered skillet. Place on medium-high heat, and add the sausage pieces. Cover and simmer for about 5 - 10 minutes (making sure the pan doesn't dry out -- adding more wine or water if needed). Turn sausage pieces at least once during cooking. Uncover, and drain off fat and wines

Brown sausages in skillet (you may need to add a little olive oil if your pan is not non-stick) - this is done uncovered on medium-high heat, turning the sausage pieces frequently so that they don't burn.

Once the sausage is browned, slice the tomatoes into the pan, and add 3/4 to 1 C wine. Cover pan and cook over medium heat for 7 - 8 minutes, stirring occasionally. Stir in bean mixture and cook, uncovered for 3 - 5 minutes longer. Taste for seasoning -- adjust as needed with small amounts of: tomato paste, balsamic vinegar (or wine vinegar), honey, and pepper. Sometimes it needs no adjusting, but during winter when tomatoes are less full-flavored, I find it helps to use one or more of these ingredients.