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.
- 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
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.