Sausage and White Bean Stew Recipe
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12 Ounces dried White beans
1/4 Lb. pancetta
1 celery stalk, 1 carrot, and 1 medium onion
9 cloves of garlic
1 28 ounce can of tomatoes
1 1/2 pounds (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
1/4 cup Caputo "00" Chef's flour
3 cups of chicken broth
Salt and pepper to taste
20 ounces of cooked spinach, drained 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)
directions:
1. Pick over beans, discarding shriveled ones.
2. Place beans in a bowl and cover with 4 cups of water. Soak overnight
1. Preheat oven to 325F
2. Roughly chop pancetta, carrot, celery, onion, and 1 clove of garlic
3. Drain tomatoes, reserving the juice. Slice tomatoes and set everything aside
4. Heat oil in a large saute pan set at medium.
5. Add sausage and brown, 2 min on each side.
6. Remove pan from heat and transfer sausages to the bottom of a large 5 quart Dutch oven.
7. Layer in rinds, drained beans, squash cubes, slices tomatoes and remaining whole garlic cloves.
8. Place saute pan back over medium,
9. Add chopped ingredients, sage and rosemary. Cook until softened, 6-8 minutes.
10. Sprinkle with flour and mix well.
11. Add reserved tomato juice and chicken broth. Bring to a simmer.
12. Season with salt and pepper.
13. Pour contents of saute pan over ingredients in the Dutch oven.
14. Cover and bake for 2.5 hours or until beans are tender.
15. Carefully remove cheese rinds and cut into small cubes.
16. Return cubes to stew and stir gently.
17. Divide cooked spinach among 6 soup bowls, ladle sausage and beans into all bowls.
Serve with additional grated Parmigiano-Reggiano at the table.
serves 6
1/4 Lb. pancetta
1 celery stalk, 1 carrot, and 1 medium onion
9 cloves of garlic
1 28 ounce can of tomatoes
1 1/2 pounds (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
1/4 cup Caputo "00" Chef's flour
3 cups of chicken broth
Salt and pepper to taste
20 ounces of cooked spinach, drained 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)
directions:
1. Pick over beans, discarding shriveled ones.
2. Place beans in a bowl and cover with 4 cups of water. Soak overnight
1. Preheat oven to 325F
2. Roughly chop pancetta, carrot, celery, onion, and 1 clove of garlic
3. Drain tomatoes, reserving the juice. Slice tomatoes and set everything aside
4. Heat oil in a large saute pan set at medium.
5. Add sausage and brown, 2 min on each side.
6. Remove pan from heat and transfer sausages to the bottom of a large 5 quart Dutch oven.
7. Layer in rinds, drained beans, squash cubes, slices tomatoes and remaining whole garlic cloves.
8. Place saute pan back over medium,
9. Add chopped ingredients, sage and rosemary. Cook until softened, 6-8 minutes.
10. Sprinkle with flour and mix well.
11. Add reserved tomato juice and chicken broth. Bring to a simmer.
12. Season with salt and pepper.
13. Pour contents of saute pan over ingredients in the Dutch oven.
14. Cover and bake for 2.5 hours or until beans are tender.
15. Carefully remove cheese rinds and cut into small cubes.
16. Return cubes to stew and stir gently.
17. Divide cooked spinach among 6 soup bowls, ladle sausage and beans into all bowls.
Serve with additional grated Parmigiano-Reggiano at the table.
serves 6
