Tuscan White Bean Sausage Stew Recipes

TUSCAN BEAN STEW WITH SAUSAGES

Steps:

• Add the olive oil to a large pot on a medium/low heat. Peel the garlic cloves but keep whole and add them to the pot with the sage leaves.
• When the garlic starts to take on some colour add the beans with 6 tbsp of their cooking liquid and the passata (pureed tomatoes).
• Let the beans simmer for around 10 minutes. Cut each sausage into three then add them to the beans.
• Season with a salt and pepper and continue to simmer the bean stew gently until the sausages are cooked through (around 15-20 minutes). Stir it every so often but be careful not to mash up the beans.
• Once ready, remove the garlic cloves and serve. Serve with salad and crusty bread.

TUSCAN WHITE BEAN & SAUSAGE STEW

Steps:

• Remove casings from sausage. Place in stockpot with olive oil and cook over medium heat until lightly browned, breaking sausage apart as it cooks.
• Add carrots, onion, celery, garlic and Italian seasoning to pot, cooking 5-7 minutes or until vegetables start to brown.
• Stir tomatoes, tomato paste, arugala, broth and beans into sausage/veggie mixture.
• Simmer on medium-low heat 15 to 20 minutes or under vegetables are tender.
• Serve with grated fresh parmesan cheese and warm bread.

ITALIAN WHITE BEAN AND SAUSAGE STEW

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.