I like to read the New York Times on line. This last Wednesday there was a recipe for white bean stew with sausage. Now, there is a stall at the farmer's market that has fabulous bacon that I have been wanting to try their sausage. I thought this was a wonderful opportunity. But did I really follow the recipe? Not really. When do I ever? Maybe when I bake.......
White Bean Stew with Sausage
2 tablespoons olive oil
1 pound white beans (my preference are white beans from Rancho Gardo)
3 tablespoons tomato paste
1 onion, minced
4 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground thyme
1 teaspoon ground rosemary
1/2 teaspoon ground ancho chile
1/2 teaspoon ground chipolte chile
1/2 teaspoon ground smokey paprika
2 teaspoons salt
1/2 teaspoon ground pepper
1 pound italian sausage, sliced into chunks.
6 to 8 cups water or broth
In a crockpot (you can do this on the stove instead but this is easiest for me), dump the beans and 6 cups of water in. Turn on low. In a skillet, put in the sausage and brown. Once browned, add to the beans. Turn the heat down under the skillet to medium or medium low. Add the olive oil to the skillet, add the onions and cook until golden. Add the garlic and also cook until golden. Add the rest of the spices and mix up well. Pour everything in to the beans.
Now here is the hard part. Cover this and walk away for about six hours (if on low). You may wish to check the liquid level occasionally.
I dish this into a bowl and serve with bread. It would be great with rice or pasta too.
Just so you know, I kicked up the herbs and spices compared to the New York Times recipe. Doubled somethings. Added others. I always cook with what is in my refrigerator too. So some vegetable ingredients went missing. It did not seem to hurt anything.
By the way, that is Russell's most favorite spoon in the whole house!