Herbed White Bean and Sausage Stew

As I mentioned in a previous post (i.e. the Butternut Squash in Puff Pastry), I went through a phase where I religiously made the New York Times' Dining Section recipe on Fridays when I got out of class, and had the time to challenge myself in the kitchen.

The following recipe for a hearty bean and sausage stew comes from the October 29, 2010 edition of the Times. This recipe combines filling Great Northern beans with sweet sausage in an aromatic and warming stew that is sure to keep the fall and winter chills away. My apartment had yet to have heat (the outdoor temperature is now a balmy 47' F), and so I was in need of something to take the chill from my bones and warm my stomach. This did the trick.

The nice thing about this recipe is that you do not need to soak the beans due to the long cooking time. Also, if you're short on time, try using white beans from a can instead. This cuts the cooking time and preserves most of the flavor. In addition, while the original recipe calls for Italian sweet sausage, you can also make this leaner by using turkey sausage or by using vegetarian meatballs. The beans and herbs provide more than enough flavor, and allow for variation!



Make sure to check out the original recipe and article on the New York Times site: http://www.nytimes.com/2010/11/03/dining/03appe.html?ref=dining

The Recipe:

2 tablespoons extra virgin olive oil
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern beans, rinsed
2 teaspoons kosher salt
2 thyme sprigs (or 1 tbsp dry thyme)
1 large rosemary sprig (or 2 tsps dried rosemary)
1 bay leaf
2 teaspoons balsamic vinegar
1/2 teaspoon ground black pepper

In a very large stockpot, head the olive oil over medium heat before adding the sausage. Brown until cooked through, about 7 minutes, and transfer to a plate.

In the remaining oils, add the tomato paste and cumin, and cook 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. Bring to a boil before reducing the heat to low and simmering gently until the beans are tender, about 2 hours. You can add more water if needed to make sure the beans remain submerged.

When the 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 additional vinegar and olive oil.

Now that doesn't sound too bad, does it?

Photo credit of NYT