Sausage and White Bean Stew Recipe
This recipe was adapted from Nancy Radke's cookbook, The Seasons of Parmigiano-Reggiano (1998, Consorzio del Formaggio Parmigiano-Reggiano)
12 Ounces of dried Lima Bean
1/4 Lb. of pancetta
1 celery stalk,1 carrot, and 1 medium onion
9 cloves of garlic
1 28 ounce can of San Marzano Tomatoes
6 links of Italian Poultry sausage
4 ounces of parmigiano reggiano rind
1 Lb. of peeled and cubed squash (butternut, acorn...)
1 tsp. sage
1 1/2 tsp rosemary
3 cups of chicken broth
salt and pepper to taste
20 ounces of cooked spinach, drained
Pick over beans, discarding shriveled ones. Place in a bowl and cover with 4 cups of water.Soak Overnight
Preheat oven to 325', roughly chop pancetta, carrot, celery, onion, and 1 clove of garlic.Drain tomatoes, reserving the juice separately. Slice tomatoes and set everything aside.
Heat oil in a large saute pan set at medium. Add sausage and brown, 2 min on each side. Remove pan from heat and transfer sausages to the bottom of a large 5 quart dutch oven. Layer in rinds, drained beans, squash cubes, slices tomatoes and remaining whole garlic cloves.
Place saute pan back over medium, Add chopped ingredients, sage and rosemary. Cook until softened, 6-8 minutes. Sprinkle with flour and mix well. Add reserved tomato juice and chicken broth. Bring to a simmer. Season with salt and pepper. Pour contents of saute pan over ingredients in the dutch oven. Cover and bake for 2.5 hours or until beans are tender.
Carefully remove cheese rinds and cut into small cubes. Return cubes to stew and stir gently. Divide cooked spinach among 6 soup bowls, ladle sausage and beans into all bowls. Serve with additional parmigianno reggiano at the table.