Bean, Sausage, and Root Vegetable Stew

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Soups

White bean, vegetable, and sausage stew served in a white bowl

This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried the recipe in our test kitchen, someone remarked that a scoop of cooked wild rice would also be a great addition.

  • 2 to 3 tablespoons olive oil
  • 6 fresh sausages, thickly sliced
  • 1/2 cup dry white wine
  • 1 onion, chopped
  • 1 large leek, rinsed and sliced
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 2 medium waxy potatoes, cubed
  • 1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string)
  • Sea salt and freshly ground black pepper to taste
  • 3 cups cooked, drained Rancho Gordo heirloom white beans, such as Cassoulet , Royal Corona, or Alubia Blanca
  • 1 tablespoon chopped parsley (optional)

Serves 4 to 6

  1. In a Dutch oven or soup pot over medium heat, heat 1 tablespoon of the oil. Add the sausages and brown them well on all sides. Transfer to a dish.
  2. Add the wine and stir to deglaze, scraping to release any caramelized bits from the base of the pan. Pour the pan juices into the dish with the sausages.
  3. Heat another 1 to 2 tablespoons of oil in the pot; add the onion, leek, and celery and cook gently for 10 minutes or so, until softened.
  4. Return the sausages to the pot with their juices and add the carrots and potatoes. Tuck in the bouquet garni, season with salt and pepper, and add enough water to almost cover everything. Bring to a very gentle simmer.
  5. Cook uncovered, or partially covered, very gently over a low heat for about 1 hour, until everything is tender. Add the beans and continue to cook for another 30 minutes.
  6. Remove the bouquet garni and check the seasoning. Scatter over some chopped parsley, if you like, and serve.


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