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Categories:
beans turkey sausage olive oil onion garlic tomatoes oregano marjoram chicken stock salt basil balsamic vinegar Parmesan cheese
Viewed: 27 - Published at: 3 years agoIngredients
- 2 cups cooked cannellini beans
- 4 links smoked turkey sausage
- 2 -3 teaspoons olive oil
- 1 large onion (1/2 for beans and 1/2 for stew)
- 1 tablespoon garlic, minced
- 1 (14 1/2 ounce) can petite diced tomatoes with juice
- 1 teaspoon oregano
- 1/2 teaspoon dried marjoram
- 2 cups chicken stock
- salt and pepper
- 1/4 cup basil, chopped
- 1 tablespoon balsamic vinegar
- fresh grated parmesan cheese, for serving
Method
- If using dried beans, soak overnight, discard soaking water. Add beans to pot, cover with water by several inches. Add 1/2 onion (coarsly chopped), and 3-4 bay leaves. Simmer until soft (about 45 minutes). When done, drain in sink.
- While beans are cooking, cut sausage in half lengthwise, then cut into half-moon slices. Heat 1 tsp olive oil in heavy Dutch oven, saute sausage until browned, about 5 minutes. When done, remove to bowl.
- Add chopped onion to pot, saute for 2 minutes, adding more oil if necessary. After 2 minutes, add chopped garlic and saute for another 2 minutes.
- Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot and cook at a low simmer about 30 minutes.
- After 30 minutes, add drained beans and simmer 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock.).
- Add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste, and add salt and pepper as needed.
- Serve hot with freshly grated parmasean (Romano works nicely as well).
