White Bean And Sausage Stew Recipes

Steps:

• Soak the beans overnight, covered with water; drain.
• In a heavy 6-quart Dutch oven or cast- iron pot, heat the oil over medium-high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like dark chocolate), for 20 to 25 minutes. (Do not rush the process and do not not stop stirring or the roux will burn, and you will have to start over. Stay away from the phone).
• Add the onion,bell pepper, celery, salt, thyme, bay leaves, cayenne and black pepper. Cook, stirring, for 5 minutes.
• Add the ham and sausage and cook, stirring, for 3 minutes or until the ham and sausage begin to cook. Stir in the beans and garlic. Stir in the chicken broth. Bring to a boil, reduce the heat and simmer, uncovered, for 1 1/2 hours or until the beans are tender, stirring occasionally. If the stew becomes too thick, stir in more broth (or water if you don't have the broth).
• Add the mushrooms. Cook for 30 minutes longer.

Steps:

• Soak beans in cold water, 8 hours to overnight.
• Drain beans and set aside.
• Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
• Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
• Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
• Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
• Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is just tender, about 5 minutes. Add the garlic and cook 1 minute. Stir in the wine to deglaze the pot and scrape up any browned bits, then simmer until mostly evaporated, 1 to 2 minutes. Stir in the chicken broth, tomatoes, beans, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the mixture is thickened, 12 to 15 minutes.
• Meanwhile, preheat the broiler. Toss the sausages with the remaining 2 tablespoons olive oil on a baking sheet. Broil, turning halfway through, until well browned and cooked through, 6 to 8 minutes. Let rest about 5 minutes.
• Remove the bean mixture from the heat and stir in the arugula until just wilted; spoon into bowls. Slice the sausages in half and add to the bowls. Top with basil and cheese.

Steps:

• In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Steps:

• Start by taking the skin off the chorizo sausage and then chop it into small cubes.
• Fry the chorizo in a little olive oil until it begins to release its own beautiful red oils into the pan. The meat should crumble until it resembles mince meat.
• Add the onion, garlic and red pepper to the pan and fry gently until soft and sweet. Add more olive oil if the onion begins to take on colour.
• Turn up the heat and pour in the glass of wine. Allow to reduce by a third and then turn the heat back down.
• Remove the tomatoes from the tin, retaining as much of the juice as possible. Squish each tomato between your fingers and then add to the pan.
• Stir in the paprika, chilli and then season with salt to taste. Cook over a low heat for ten minutes and then add the beans. Simmer gently for a further fifteen minutes or until the sauce is thick.
• Serve with crusty bread and a large glass of a Spanish red with lots of oomph. If you've enjoyed this recipe please visit my blog for more simple, seasonal food. Thanks. AreYouAlwaysCooking.wordpress.com

Steps:

• Cook sausage, carrots and celery in hot oil in medium saucepan until sausage is evenly browned and vegetables are tender, stirring frequently.
• Add flour; mix well. Cook 1 min., stirring constantly. Gradually add broth, then milk, stirring after each addition until well blended. Add beans and dressing mix; mix well.
• Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally.

Steps:

• In a stockpot or large nonstick skillet, heat the oil.
• Crumble the sausage into the skillet, and cook, breaking apart with a wooden spoon, until browned, about 8 minutes. (NOTE: If you're using kielbasa, just saute briefly until it browns).
• Add the onion, garlic, basil, salt, and pepper, stirring as needed, until fragrant, about 2 minutes.
• Stir in the broccoli rabe, tomatoes and beans; cook until the broccoli rabe is wilted, about five minutes. (If you're using fresh spinach, it will wilt! I promise.
• Just cover it with the bean and sausage mixture and let it cook for about 5 minutes).
• Top with cheese if desired and serve.