PORTUGUESE SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
- Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
- Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
- Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
POLISH BEAN AND SAUSAGE STEW
A hearty and satisfying Polish stew with cannellini beans, bacon, and kielbasa. Served with crusty bread it's a meal that sticks to the bones, perfect for a cold winter's night!
Provided by Olenka
Categories Soups, Stews and Chili Recipes Stews
Time 9h25m
Yield 4
Number Of Ingredients 14
Steps:
- Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
- Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
- Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
- Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
- Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.
Nutrition Facts : Calories 816.9 calories, Carbohydrate 89.4 g, Cholesterol 73.5 mg, Fat 31.4 g, Fiber 21.7 g, Protein 47 g, SaturatedFat 13.5 g, Sodium 1225.3 mg, Sugar 8.5 g
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
ITALIAN SAUSAGE AND BEAN STEW
Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner
Provided by lfarrow19
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry sausages to brown lightly all over.
- Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
- Pour over Cirio Chopped Tomatoes and bring to bubbling.
- Season, then turn down to simmer for 10 minutes.
- Add sage and bay leaves. Spoon in cannellini beans and stir.
- Season again and cook for another 5 minutes to heat beans.
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
ASTURIAN BEAN STEW WITH SAUSAGES -- (ASTURIA, SPAIN)
Get out the bacon, ham hocks and assorted sausages! This Asturian-style bean stew is a super hearty dish that can feed a crowd-deliciously!
Provided by My Food and Family
Categories Recipes
Time 11h5m
Yield Makes 12 servings, about 1 cup each.
Number Of Ingredients 13
Steps:
- Soak beans overnight in enough water to cover by 2 inches; drain.
- Cook bacon in large stockpot on medium-high heat 4 min., stirring occasionally. Add onions, leeks, carrots and garlic; stir. Reduce heat to low; cook 15 min., stirring occasionally. Add beans, ham hocks, sausages, bay leaves and paprika. Add enough water to just cover ingredients in stockpot. Bring to boil over medium heat, stirring occasionally. Skim off foam and fat from top of stew. Reduce heat to low.
- Simmer, partially covered, 2-1/2 hours or until beans are tender. Skim fat from top of stew. Remove ham hocks. Remove meat from the bones. Return meat to pot; discard bones. Remove bay leaves; discard. Season with salt and pepper.
Nutrition Facts : Calories 510, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 28 g
SPANISH BEAN SAUSAGE STEW FABADA A LA ASTURIANA
This savory stew, is one of Spain's great dishes. It is from the northwest region of Asturias along the Bay of Biscay, and its name derives from the local large white bean, fabe, a traditional ingredients in the stew. Because the native sausages and pork products are not easily obtainable outside of Spain, this dish is an adaptation of the original.
Provided by Olha7397
Categories Stew
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cover the beans in water in a kettle and bring to a boil. Boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.
- Meanwhile, sauté the onions and garlic in the olive oil in a large casserole or heavy kettle until tender. Stir in the tomato paste and season with salt and pepper.
- When the beans are done, put them, with their liquid, in the casserole or kettle over the onions. Mix well. Add the bacon. Pour in enough water to completely cover the ingredients. Bring to a boil. Lower the heat, cover tightly and cook as slowly as possible for 1 hour. Add the ham hocks and blood sausage and continue cooking slowly for about 1 hour longer or until the ingredients are cooked. Add the chorizo and saffron 30 minutes before the dish is finished cooking. Add more water while cooking, if needed. Serves 8 to 10.
- MENU: Spanish Bean Sausage Stew, Warm Corn Bread, Sliced Fresh or Canned Pineapple.
- Soups & Stews One Dish Meals.
Nutrition Facts : Calories 1092.7, Fat 56.7, SaturatedFat 17.6, Cholesterol 112.3, Sodium 2372.4, Carbohydrate 84.5, Fiber 20, Sugar 10.2, Protein 63.6
ASTURIAN BEAN STEW
It is a typical dish from the north of Spain, Asturias. Here it is a description to cook Asturian bean stew for two people. Grown in the northern province of Asturias this delicately flavoured White Bean is very popular in Spain due to its large size, tender texture and thin skin. Use them in this traditional Spanish dish Fabada Asturiana. It is cultivated by farmers in the most traditional style used centures ago. My recommendation for cooking a real fabada is using asturian beans otherwise you will not get the some result! It is recomendable eat for lunch due it is not light dish and it is perfect in these days you need energy and it is very cold outside. Enjoy as I have enjoyed cooking this.
Provided by AnnettI
Time 2h35m
Yield Serves 2
Number Of Ingredients 5
Steps:
- The night before you are going to cook the Fabada soak the beans in a bowl of water. This is very importan as the beans comes dried. Then drain the beans and transfer them to a large casserole, add the onion peeled, the garlic clove, the chorizo, the morcilla and the pork belly.
- Cover with cold water two fingers above the ingredients add the saffron, a dash of extra virgin olive oil, the paprika and bring to boil. When the stew starts to boil with a ladle or a skimmer clean the impurities on the surface of the stew and drop half glass of cold water, in Asturias we call that "scare the beans".
- We will cook it at slow fire for about 2 or 2 and a half hours untill the beans are tender and slightly shaking the casserole occasionally and scaring the beans every 20 or 30 minutes with cold water. After simmer the beans for about 2 hours and a half, try one bean to taste if it is tender and if it needs salt, if the beans are tender, the Fabada are ready. Just turn of the fire and leave it rest a few minutes.
- Discard the onion, and the garlic clove and transfer the meat to a bowl. Cut the chorizo, morcilla and pork belly into pieces. To serve, transfer some beans to a plate and some pieces of chorizo morcilla and pork belly.
SPICY BEAN STEW WITH SAUSAGES
This recipe is from The River Cottage Family Cookbook. I've changed it slightly. The original recipe calls for 8 pork sausages and a 14 ounce can of plum tomatoes. I use a pound of regular bulk sausage and a can of Italian or garlic flavored chopped tomatoes. (Use whatever flavor sausage and tomatoes you like.) Also, the original recipe says to let the stew simmer for one to two hours. The most I've allowed it to simmer is 30 minutes. It's a very, very good stew.
Provided by bernrome
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Form sausage into approximately 1-inch meatballs. Heat oil in large pot over medium heat. Add sausages and fry them, turning them over until they are completely browned. Remove from pot and set aside.
- While the sausages are browning, peel the onion and garlic and chop them as small as you can. Add the onion to the pot, turn the heat to low, cover the pot and sweat the onion, frying it gently in the pan for around 10 minutes, stirring from time to time so it doesn't catch on the bottom of the pot.
- Add the garlic and fry for another two or three minutes. Stir in the brown sugar, nutmeg, cayenne, cloves and thyme.
- Add the tomatoes and beans. Return sausages to the pot. Season with salt and pepper. Stir well and turn the heat up to medium. When the stew starts to simmer, put the lid on, turn the heat down and let it bubble gently. Stir occasionally. Allow stew to simmer for thirty minutes.
SAUSAGE BEAN STEW
Meet the Cook: One of the reasons I like quick dinners like this is our two sons, who are 7 and 6. With boys of those ages, I am constantly on the go! Plus, I home-educate our children. With this recipe, if we really get involved in a science experiment or an art project, I can still fix a good meal for my family. -Cheryl Nagy, Newark, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine the first nine ingredients. Cover and cook over medium heat for 45-60 minutes or until the barley and lentils are tender. Stir in spinach; heat through.
Nutrition Facts : Calories 338 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 1228mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 10g fiber), Protein 18g protein.
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