Thursday, March 14, 2013

Italian Sausage and White Bean Stew

Category: Main Dish
Difficulty Rating: Easy
Healthy if you use chicken Italian sausage

I thought I was done blogging...but then I tried this recipe. It was just too darn good not to include in my collection. Adapted from a 2013 Bon Apetit issue it will knock your winter socks off your cold little feet. Double the recipe and freeze some!It can be made with Chorizo if you like a spicy sausage--but personally I prefer a really good Italian. Common Sense Tip: get a good chicken Italian sausage at your local specialty store (like WholeFoods).  Yield: 4 servings


2 T. olive oil
1 lb. fresh chicken Italian or Chorizo sausage links
1 medium onion, thinly sliced
4 garlic cloves,minced
1/4 t. dried thyme
2 15 oz. cans white kidney beans
2 C low-sodium chicken broth
Salt (kosher or sea-salt is best) and pepper to taste
5 oz. baby spinach (about 10 cups)
Smoked paprika (optional)


Heat 1 T oil in a large skillet over medium heat. Add sausage and cook whole. Cook until browned and cooked through. Transfer to a paper towel on a plate to drain. Note: you can use blobs of sausage that is not in links. It's often less expensive.

Reduce heat to medium. Heat remaining 1 T oil in the same skillet. Add onion garlic and thyme. Cook until onion is softened 5-8 minutes. Add beans and broth and cook. Crush a few of the beans as you go to help thicken the sauce as you stir. Season with salt and pepper. Add spinach  by handfuls and cook just until wilted.  Slice sausage and fold it into stew. Add water to thin if needed. Divide stew among bowls and sprinkle with a bit of smoked paprika if desired.

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