Cannellini Bean and Sausage Stew with Tomatoes and Basil

By MJH

Ingredients

• 2 cups cooked cannellini beans
• 4 links Aidell's Roasted Garlic and Gruyere Cheese Chicken Sausage (or use any pre-cooked chicken or turkey sausage)
• 2-3 tsp. olive oil (use more or less, depending on your pan)
• 1/2 large onion, coarsely chopped (to flavor beans) + 1/2 large onion, finely chopped (for stew)
• 1 T minced garlic
• 1 (14.5 oz) can petite dice tomatoes with juice
• 1 tsp. dried Greek or Italian oregano
• 1/2 tsp. dried marjoram
• 2 cups chicken stock
• Salt and fresh ground black pepper to taste
• 1/4 cup chopped basil
• 1 T balsamic vinegar
• Fresh grated parmesan for serving (optional, but good)

Details

Adapted from kalynskitchen.com

Preparation

Step 1

Put 2 cans cannellini beans into colander placed in the sink.

Rinse well with cold water, until no more foam appears.

Cut sausage into half lengthwise, then cut into half-moon shaped slices.

Heat about 1 tsp. olive oil in heavy dutch oven or soup pot, then saute sausage until well browned, about 5 minutes.

When sausage is well-browned, remove to bowl, then add chopped onion and saute about 2 minutes, adding more oil if needed.

After 2 minutes, add chopped garlic and saute about 2 minutes more.

Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic.

Add sausage back to pot, then cook at very low simmer about 30 minutes, until flavors are well blended and liquid is slightly reduced.

After 30 minutes. add drained beans and simmer about 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock or a little water.)

When beans have simmered 15 minutes, add chopped basil and balsamic vinegar and simmer 5 minutes more.

Taste beans for seasoning and add salt and fresh ground black pepper as desired.

Serve hot, topped with freshly grated Parmesan cheese if desired.