Italian Sausage and White Bean Stew Print Email

1 lb. Cannelini beans, dried (Soaked in at least 8 cups of water overnight)
8 cups water
2 tbsp olive oil
8 cloves of garlic, peeled
1/2 cup fresh sage, roughly chopped
1/4 tsp, fresh ground black pepper
1 tsp salt

Drain soaked beans and add to large saucepan. Add 8 cups water, oil, garlic, sage and pepper. Bring to boil, boil for a few minutes and then reduce to medium low. Simmer for 1 1/2 hours (make sure the pot remains bubbling). The garlic will become almost mush, and will dissolve into the beans.

About 30 minutes prior to the beans being done, get the rest of the dish ready:

1 TBS vegetable oil
2 cloves garlic, minced or grated
4 large, mild Italian sausages (I used sausages with fennel)
1 28oz can plum tomatoes, drained and chopped (juice reserved)
1/2 cup fresh herbs (oregano, thyme, sage, rosemary, etc.) minced very fine
1 1/2 tsp crushed toasted fennel seeds

In large, deep sauté pan (with lid), heat oil. Sauté garlic for 2 mins on medium heat or until slightly browned.

Add whole sausage, raise heat to medium high and brown for 5 minutes.

When sausages have achieved a nice browning, turn heat down to medium again, add tomatoes, their juices and the herbs. Allow to come up to a simmer and simmer for 5 minutes.

Add beans to sauté pan (most of the liquid should be gone by now, but if there is too much just scoop some out before adding).

Cover and simmer on medium low for 30 minutes.

Uncover, season with salt and pepper and serve.