CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
CANNELLINI BEAN STEW
Tuscan-inspired soups often seem to be overladen with ingredients, leaving them rather expensive and time consuming to make. In spite of the simplicity of this recipe, I don't find anything lacking. It has an excellent flavor and I can make it many times a year because it's so fast and inexpensive. Serve with crusty bread and a salad.
Provided by Eat Your Vegetables
Categories Clear Soup
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.
- Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
- Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.
Nutrition Facts : Calories 290.5, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 488.5, Carbohydrate 46.1, Fiber 11.2, Sugar 4.3, Protein 15.7
CANNELLINI-BEAN AND GREENS STEW
Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
- Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.
CANNELLINI BEAN AND SAUSAGE STEW
This recipe is amazing, and comes from Kalyn at Kalyn's Kitchen. It could be made with any kind of sausage really, however I used a smoked turkey and it turned out so well, even the kiddos ate it up!!
Provided by JessaHan
Categories Stew
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If using dried beans, soak overnight, discard soaking water. Add beans to pot, cover with water by several inches. Add 1/2 onion (coarsly chopped), and 3-4 bay leaves. Simmer until soft (about 45 minutes). When done, drain in sink.
- While beans are cooking, cut sausage in half lengthwise, then cut into half-moon slices. Heat 1 tsp olive oil in heavy Dutch oven, sauté sausage until browned, about 5 minutes. When done, remove to bowl.
- Add chopped onion to pot, sauté for 2 minutes, adding more oil if necessary. After 2 minutes, add chopped garlic and sauté for another 2 minutes.
- Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot and cook at a low simmer about 30 minutes.
- After 30 minutes, add drained beans and simmer 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock.).
- Add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste, and add salt and pepper as needed.
- Serve hot with freshly grated parmasean (Romano works nicely as well).
Nutrition Facts : Calories 210.8, Fat 4.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 700.4, Carbohydrate 32, Fiber 8.6, Sugar 8.9, Protein 11.2
SPANISH BEAN STEW
Cannellini beans, chicken thighs and spicy chorizo make for a satisfying and simple one-pot supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 mins. Add the tomato and cook for a further 2-3 mins until pulpy.
- Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 mins until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.
Nutrition Facts : Calories 433 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 3.05 milligram of sodium
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