WHITE BEAN-SAUSAGE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 630, Fat 31 grams, SaturatedFat 9 grams, Cholesterol 43 milligrams, Sodium 1382 milligrams, Carbohydrate 50 grams, Fiber 20 grams, Protein 31 grams, Sugar 13 grams
SAUSAGE AND BEAN STEW
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
- Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.
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
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.
WHITE BEAN AND SAUSAGE STEW
This recipe is a combination of things I had on hand and wanted to make a hearty stew--something to stick to the ribs. Serve with rolls, salad for a complete meal.
Provided by mightyro_cooking4u
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
ESCAROLE, SAUSAGE, & WHITE BEAN STEW
This is...not healthy, but oh so good. I got this recipe out of the Gourmet Cookbook. I've modified it only slightly. Now that I've made it once, my bf asks for it over and over again :roll: I serve it over whole grain pasta with a salad and a nice white wine.
Provided by Umberle
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
- Add garlic and red pepper flakes and cook until the garlic softens.
- Add escarole and cook until wilted (2 minutes).
- Add beans and cook for a minute.
- Add the stock and bring to a slow boil.
- Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
- Season with salt and pepper.
Nutrition Facts : Calories 597.3, Fat 36.6, SaturatedFat 15.5, Cholesterol 88.8, Sodium 881.4, Carbohydrate 39.7, Fiber 9.4, Sugar 2.8, Protein 28.3
BAKED EGGS WITH BEANS AND GREENS
Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.
Provided by Colu Henry
Categories brunch, dinner, weekday, weeknight, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
- Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams
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
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