italian
Italian Sausage & Cannellini Bean Stew

Today was pretty low key and awesome.  After a leisurely morning catching up on things, the hubs and I decided to take a ride out to Saxpahaw.  We were both desiring brunch at The Eddy.  It’s one of those places that can make you feel a little uncool, because the servers, bartenders and most of the customers are bohemian/hipster and awesome.  I love it and can’t get enough of it.  The menu changes often, paying close attention to what’s local and what’s in season.  The people watching is a bonus, guilty pleasure of mine.

Anyway, after lunch, I stopped in at Left Bank Butchery.  It’s the local butcher that supplies pasture fed and slow-raised meats.  The Italian sausage was one of those things that I couldn’t pass up.  We usually eat chicken or turkey sausages, so this was a decadent treat, but life is short.  So tonight I made this stew using up items that I already had at the house and it turned out to be a winner, so I hope you will try it, too.

Ingredients:

  • 32 ounce Beef Broth (4 cups) (Gluten Free)
  • 1 small Yellow Onion diced
  • 1 medium Sweet Potato, peeled & cubed
  • 1 15 ounce can Cannellini Beans, drained and rinsed
  • 1 28 ounce can Crushed Tomatoes
  • 1 pound Italian Sausage links whole
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 tbsp Tomato Paste
  • 1/4 cup roughly chopped Spinach
  • 2 large Garlic Cloves diced
  • 1 tsp Red Pepper Flakes
  • Salt & Pepper to taste
  • Parmesan Cheese
  • 1 tsp. chopped Parsley

Directions:

Add butter and olive oil to a large pot on medium-high heat.  Once butter has melted, add the sausage links. Cook for 3 minutes on each side.  Remove links and set aside.  Add onions to the grease and cook for 2-3 minutes until browned.  Add garlic and let cook for about a minute.  Stir often.  Add the beef broth, cannellini beans, crushed tomatoes, tomato paste, red pepper, salt, pepper and sweet potato and bring to a high boil.  While heating, cut sausage links into approximately 2 inch rounds.  Add sausage and spinach back to the pot and turn heat to low.  Simmer for 30 minutes.  To serve, top stew with parmesan cheese, parsley and bread.

 

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