barbara-in-va
Well-known member
This went together very quickly and was very tasty this cold winter night. I did use more than 1 C broth. Not sure how much, just poured it in by eye, maybe 3C totally. I also used Italian chicken sausage. It claimed to be hot but was not hot enough so I added a pinch of red pepper flakes. And, no fennel in the sausage so I added a generous pinch of that too.
Spicy Sausage, Escarole and White Bean Stew
Source: Fine Cooking Nov 06
1 T olive oil
1 med onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 cloves garlic, minced
2 - 15 oz cans cannellini beans, rinsed and drained
1 sm head escarole, chopped into 1-2" pieces, washed, lightly dried
1 c low fat chicken broth
1 1/2 t red wine vinegar
kosher salt
1/4 C freshly grated parmigiano reggiano
Heat the oil in a heavy 5-6 qt Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5-6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small pieces, 5-6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches, using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
When all the escarole is in, add the broth, cover the pot, and cook until the beans are heated through and the excarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and spring each portion with some of the Parmigiano.
Enjoy!
Spicy Sausage, Escarole and White Bean Stew
Source: Fine Cooking Nov 06
1 T olive oil
1 med onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 cloves garlic, minced
2 - 15 oz cans cannellini beans, rinsed and drained
1 sm head escarole, chopped into 1-2" pieces, washed, lightly dried
1 c low fat chicken broth
1 1/2 t red wine vinegar
kosher salt
1/4 C freshly grated parmigiano reggiano
Heat the oil in a heavy 5-6 qt Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5-6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small pieces, 5-6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches, using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
When all the escarole is in, add the broth, cover the pot, and cook until the beans are heated through and the excarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and spring each portion with some of the Parmigiano.
Enjoy!